The question of whether eggs should be stored on the counter or in the fridge has sparked debate for years, particularly between Brits and Americans, who often follow different practices.
In the UK, eggs are typically kept at room temperature on counters because they aren’t washed after being laid, leaving a protective coating intact that helps prevent bacterial contamination.
Meanwhile, in the US, eggs are washed and sanitised after collection, which removes the protective coating, necessitating refrigeration to maintain freshness and safety.
Mary Berry, the renowned culinary expert, has weighed in on this debate, providing a definitive answer rooted in her expertise.
Her opinion aims to settle the ongoing argument about the best way to preserve eggs’ freshness, which has long divided households and even cultures, reports Mirror Online.
In ‘Mary Berry’s Complete Cookbook,’ the baking pro has settled the debate – seemingly endorsing the American way.
She advised: “Store eggs in their box in the refrigerator (away from strong foods so that they do not absorb flavours and odours through their shells).
To maintain the finest form of your eggs, she noted: “If you place them pointed end down, the yolk will remain centred in the white. Always use them by their use-by date.”
Storing your eggs in the fridge is the best way to keep them in optimal condition, as temperatures of 4C or below help them stay fresh for longer.
However, eggs should always be placed on a main shelf in the fridge and not in the door, where temperature fluctuations could cause them to spoil more quickly.
According to Mary, it is fine to store eggs in the freezer where they will last six months. However, it is usually recommended to use them after four months to make sure they are as fresh as possible.
In ‘Mary Berry’s Ultimate Cookbook’, she wrote: “Shelled raw eggs freeze very successfully, and can be stored for up to six months.
“If whole, whisk gently to mix the yolk and white; add a little salt to whole eggs and egg yolks for use in savoury food or sugar for use in sweet dishes (nothing needs to be added to whites).”
On defrosting eggs, Mary advised: “Thaw at room temperature. Egg-based dishes such as quiches, custards and mousses can also be frozen.”
