Eggs have a relatively long shelf life but when it comes to their taste and texture, proper food storage matters.
While some people think keeping them in the fridge is enough, there’s more that needs to be done to keep them as fresh as possible.
No matter their size, or whether they’re organic or not, eggs can turn watery as they sit in the hard shell casing, and it’s hard to ignore when it comes to cooking them.
But according to Dean Harper, chef and culinary specialist at Harper Fine Dining, there’s a very simple method everyone can use to stop it from happening.
Speaking exclusively to Express.co.uk, he said: “Egg whites tend to go watery with age, so the longer you wait to use them, the more watery they will usually be.
“This effect is compounded when the eggs are stored in an area with a high temperature and low humidity level, hence why you should always strive to refrigerate them.”
Dean warned that if eggs are coming out very watery when cracked, this may be a sign that they have gone off and “are no longer safe to eat”.
That’s why it’s important to act quickly. The culinary specialist continued: “There’s not much you can do to restore the texture of egg whites, so prevention is arguably your best and only option.”
Eggs last longer when stored in the fridge at a temperature of around 40 degrees Fahrenheit (4C), according to Dean, but this isn’t the case throughout the entirety of the appliance.
Even when set to a constant temperature, there is some fluctuation which can inhibit the shelf life of produce.
The cooking expert suggested: “Leave them in the coldest possible part of the fridge if feasible, as this will give them the best chance.”
Typically, the back and bottom of the fridge is the coldest part because cold air sinks and the back of the fridge is farthest from the door.
It is, however, different for fridges with ice-making compartments at the top, which make the top colder.
Dean added: “You should aim to leave your eggs in the carton where possible, as the carton is specifically designed to preserve the freshness and flavour of the eggs, thereby protecting their consistency and texture.”
