The age-old debate on whether eggs stay fresher in the fridge or on the counter has been a hot topic – but culinary queen Mary Berry has settled the score.
In her kitchen, it’s the cooler climate of the fridge that wins out. In Britain, it’s a common sight to see eggs basking at room temperature on the countertop, a stark contrast to American households where they’re chilled in fridges.
However, former Great British Bake Off star and renowned baker, Mary, in her revered ‘Mary Berry’s Complete Cookbook’, has apparently thrown her weight behind Team USA’s method for egg storage.
Mary advises: “Store eggs in their box in the refrigerator (away from strong foods so that they do not absorb flavours and odours through their shells.)” and “If you place them pointed end down, the yolk will remain centered in the white. Always use them by their use-by date.”
So why is the fridge the go-to for egg storage?
Simple: eggs kept at a cool 4C or below are likely to last longer. If you fancy keeping your eggs on a countertop, that’s fine too; however, maintaining a cool and consistent temperature is crucial to their longevity, reports the Express.
Key reminder from Mary: never store your eggs in the fridge door, as this could lead to spoilage. Instead, placing them on a shelf inside the fridge is the best bet for ensuring freshness.
Jenna Kelly, a specialist from Essential Food Hygiene UK, has advised storing eggs in the fridge to prevent temperature fluctuations, which can lead to bacterial issues due to condensation on the shell. However, she warned against placing them in the fridge door as this could cause them to spoil faster and potentially lead to food poisoning due to constant temperature changes.
Jenna stated: “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 fine to store eggs in the freezer where they can last up to six months. However, she generally recommends using them within four months to ensure maximum freshness.
In ‘Mary Berry’s Ultimate Cookbook’, she wrote: “Shelled raw eggs freeze very successfully, and can be stored for up to six months.” She added: “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).”
To defrost eggs, Mary advised: “Thaw at room temperature. Egg-based dishes such as quiches, custards and mousses can also be frozen.”
How do you ensure you’re buying the freshest eggs at the supermarket?
Mary suggests always checking the label when trying to find the freshest eggs possible. For the best-quality eggs, look for a red lion wearing a crown on British hen eggs, which is a food-safety mark.
When it comes to egg labels, you’ll always find a description of the farming method used, be it ‘free-range’, ‘barn’, ‘caged’ or ‘organic’. Mary advised: “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.”
She added: “Whichever you buy, choose the ones with the longest ‘use by’ date, and check that none are damaged or cracked.”
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