Whether eating duck, goose, hen or quail eggs, they are a staple in many people’s diets.
They can be eaten fried, boiled, scrambled or poached and are a binding agent in many bakes including cakes.
Eggs typically have a long shelf life, but to keep them fresher for longer, there are certain storage methods Britons should follow.
According to BBC Good Food, eggs should be stored in the fridge to “maintain freshness”.
Keeping them in the fridge will also make them “last longer”, according to the experts.
They said: “Whole eggs will last for around three weeks after laying if kept in the fridge in their box or in a separate covered compartment.
“Yolks will last up to three days, and should also be covered and chilled. Both whites and yolks can be frozen separately for up to three months.
“Keep eggs away from strong-smelling foods as they can become tainted.
“Fresher eggs work best for boiling, poaching or frying, while older eggs can be used in baking, glazing and for whipping up the whites into meringues.”
While eggs in the UK can be stored out of the fridge, a constant temperature is best to keep them fresh.
It’s recommended to store eggs in the main part of the fridge, not the door and ideally on the middle shelf.
If baking, it is sometimes recommended to bring eggs up to room temperature before using them.
In this case, you can leave eggs on the counter for around two hours in order to get a perfect bake.
Other foods which should definitely be stored in the fridge include any dairy items, raw meat, poultry and fish as well as condiments.
A common debate is whether ketchup should be kept in the fridge or the cupboard, but it is recommended to store it in the fridge.
As well as generally tasting better cold, mould can grow in ketchup left out at room temperature.
This only goes for condiments once they are opened, as air can cause them to deteriorate quickly.
