When it comes to keeping eggs fresh, the debate whether they belong in the fridge or at room temperature on the kitchen counter seems to be never-ending.
But to Mary Berry, there is only one way to do it: the so-called American way.
The esteemed baker shed light on a critical mistake many make, as she advised against using them as they could cause your eggs to soak up unwanted fridge odours.
Instead, she suggests keeping them in their cartons and even flipping them top-side down can keep the yolk perfectly nestled within the white.
Whereas many in Britain may leave eggs out at room temperature, across the pond in the US it’s common to tuck them away in the cool refuge of the fridge – and Berry concurs this is better.
“Store eggs in their box in the refrigerator, away from strong foods so that they do not absorb flavours and odours through their shells,” directed the culinary legend in her book ‘Mary Berry’s Complete Cookbook’.
She continued: “If you place them pointed end down, the yolk will remain centred in the white. Always use them by their use-by date.”
Storing eggs in your fridge is the optimal way to maintain their freshness, with a temperature of 4C or below helping to extend their lifespan.
Jenna Kelly, an expert from Essential Food Hygiene UK, advises people to keep eggs in the fridge and avoid fluctuating temperatures as it could lead to food poisoning.
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.”
Eggs can even be kept in the freezer for up to six months – although it’s preferable to use them within four months to ensure maximum freshness.
“Shelled raw eggs freeze very successfully, and can be stored for up to six months,” the expert 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),” Mary wrote.
To defrost eggs, she suggests: “Thaw at room temperature. Egg-based dishes such as quiches, custards and mousses can also be frozen.”
