The debate over the best way to store eggs is a contentious one, with some people favouring refrigeration while others opt for room-temperature storage. In America, eggs are washed and sanitised, stripping them of their natural protective coating and necessitating refrigeration.
However, this isn’t the case for UK-packaged eggs, yet many Brits insist on keeping their eggs in the fridge for long-term storage. Dean Harper, the head chef at Harper Fine Dining, explained that eggs “should definitely be stored in the fridge, but not just anywhere.” He continued: “Warmer temperatures and frequent handling can speed up the decline of freshness-that’s why it’s said to treat your eggs gently.”
The fine-dining chef added, “On the other hand, keeping them consistently cold and undisturbed slows this down, and this method’s stuck with me since my early culinary days.”
This is why Dean chooses the cool environment of the fridge, which should be maintained between three and five degrees Celsius (37F to 40F).
According to the culinary expert, the “best spot” for eggs is the main body of the fridge, not the door.
“Temperature fluctuations from opening and closing the door can cause the whites to break down faster. This is a tip I picked up ages ago, and it truly makes a difference”, Dean revealed.
Watery egg whites can be a sign of ageing in eggs, as they lose carbon dioxide and moisture over time. Dean pointed out: “As an egg ages, it starts to lose moisture, and this affects the texture. Such changes can be subtle, but even a few days can affect your poached eggs.”
But it’s not all down to the fridge when it comes to maintaining the firmness and freshness of eggs at home.
Dean highlighted that Fortnum & Mason consistently stores its eggs in cartons, explaining, “That’s key. The carton helps prevent the eggs from absorbing strong odours from other foods and shields them from light, which can break them down faster.”
The expert added: “What fascinates me is that sometimes, the simplest steps are often overlooked, yet they make all the difference in food quality.”
British Lion Eggs experts also advocate for the humble egg carton over more novel holders or even the fridge’s egg shelf.
The carton not only safeguards the eggs but also displays the best-before date prominently. Nonetheless, Sophie Trueman, UK&I Country Director for Too Good To Go, cautions against using this date as an absolute guide for egg disposal.
Sophie explained that these dates signal when eggs are at their optimal freshness rather than being safety-related like Use by or Expiry dates, thus allowing some leeway.
A rotten egg will reveal itself once cracked open; fresh eggs should smell neutral and clean. If you encounter a sulphurous or foul smell, it’s safer to throw the egg away.
If the egg appears and smells normal, you can proceed to a small taste test. Cook a small portion and sample it before deciding to consume the entire egg.
