Get the latest OK! breaking news on WhatsAppOur community members are treated to special offers, promotions and adverts from us and our partners. You can check out at any time. More infoJoin us on WhatsApp The age-old question of whether eggs keep better in the fridge or on the counter has finally been cracked by none other than culinary royalty Mary Berry. In her own kitchen, it’s the crisp environment of the fridge that takes the crown. While in Britain, you might find eggs serenely sitting at room temperature, across the pond, in American kitchens, they’re routinely refrigerated. Baking sensation and beloved former Great British Bake Off judge, Mary, in her acclaimed ‘Mary Berry’s Complete Cookbook’, sides with the Americans when it comes to egg storage.
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She suggests: “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.” The answer seems clear: keeping eggs chilled at below 4C prolongs their freshness, as reported by the Express. But if your heart is set on countertop egg storage, consistency in coolness is key. And Mary gives a top tip: never plonk those eggs in the fridge door, as temperature fluctuations can make them go off quicker; tuck them safely on a shelf inside the fridge instead, reports the Mirror. Jenna Kelly from Essential Food Hygiene UK has shared some egg-cellent advice for keeping your eggs fresh. She suggests storing them in the fridge to avoid temperature fluctuations that can cause bacterial issues due to condensation on the shell. But, she cautions against popping them in the fridge door, as it could lead to faster spoilage and even food poisoning from constant temperature changes. Jenna advised: “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.”
Mary Berry has shared the best place to store eggs
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Can you freeze eggs to extend their shelf life? Mary Berry says yes! In her ‘Mary Berry’s Ultimate Cookbook’, she notes that eggs can be frozen for up to six months. For best quality, though, she suggests using them within four months. Mary wrote: “Shelled raw eggs freeze very successfully, and can be stored for up to six months.” She also gives tips on how to do it right: “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).” And when it’s time to use them, Mary advises: “Thaw at room temperature. Egg-based dishes such as quiches, custards and mousses can also be frozen.” Wondering how to pick the freshest eggs at the supermarket? Mary recommends always checking the label to find the freshest eggs. She points out that for top-notch British hen eggs, you should look for the red lion with a crown symbol, which indicates food safety. Egg cartons will also tell you about the farming method, whether it’s ‘free-range’, ‘barn’, ‘caged’, or ‘organic’. Mary’s tip is: “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 also advises: “Whichever you buy, choose the ones with the longest ‘use by’ date, and check that none are damaged or cracked.”
