The age-old debate about whether the counter or the fridge is the best spot to store your eggs for ultimate freshness has been put to rest, thanks to culinary queen Mary Berry. There’s been a long-standing argument between Brits and Americans over the optimum storage solution to prolong the shelf life of eggs.
Here in the UK, it’s the norm to keep eggs at ambient room temperature on the worktop; however, across the pond, they tend to opt for a cooler environment. And in ‘Mary Berry’s Complete Cookbook,’ the baking pro has settled the debate – seemingly endorsing the American way. Mary 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.”
Why store eggs in the fridge?
Storing your eggs in the refrigerator is perfect for keeping them in prime condition. Temperatures of 4°C or below guarantee that they remain fresher for longer. However, you should always position them on a main fridge shelf, absolutely not in the door, where they might spoil prematurely.
Jenna Kelly, an expert from Essential Food Hygiene UK, has also recommended refrigerating eggs. Nevertheless, she cautions that storing them in the fridge door may speed up deterioration and could potentially cause food poisoning owing to continual temperature fluctuations.
In her guidance, Jenna wrote: “It is recommended that they are stored in a fridge as soon as possible, avoiding any change in temperature, as it can cause condensation on the shell, which in turn can cause bacterial issues.”
Can you freeze eggs to keep them fresh?
According to Mary, it’s perfectly acceptable to store eggs in the freezer where they’ll remain good for six months. Nevertheless, it’s typically advised to use them within four months to ensure they’re 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).”
Regarding defrosting eggs, Mary recommended: “Thaw at room temperature. Egg-based dishes such as quiches, custards and mousses can also be frozen.”
How do you ensure you’re selecting fresh eggs in the supermarket?
Mary recommends always examining the label when searching for the freshest eggs. For optimal quality, look out for a red lion wearing a crown on British hen eggs – this serves as a symbol of food safety.
When examining egg labels, you’ll invariably discover a descriptor revealing the farming method employed to produce them, whether that’s ‘free-range’, ‘barn’, ‘caged’ or ‘organic’.
Mary wrote: “Whenever possible, opt for organic or free-range eggs: not only is this the most ethical choice, but the higher welfare standards also produce tastier eggs.
“Whichever you buy, choose the ones with the longest ‘use by’ date, and check that none are damaged or cracked.”
