Eggs won’t go off instantly at home but there are a few food storage hacks worth knowing to preserve their taste and texture.
This is especially important for keeping the whites of eggs intact and stopping them from turning watery.
While there’s no official guidance that suggests eggs from the UK must be refrigerated, a health expert has claimed that it’s for the best.
Dr Rimas Geiga is a distinguished professional with a diverse skill set, serving as a medical doctor, registered dietician, and clinic nutritionist.
Speaking exclusively to Express.co.uk, he said: “You and I know that eggs are a kitchen staple, but nothing dampens culinary spirits like watery egg whites.”
Rimas continued: “For optimal freshness and to prevent the dreaded watery white, refrigeration of your eggs is key. However, the best spot within the fridge is the lower shelves, where the temperature remains more consistent.”
According to Dr Geiga, watery whites are a natural part of the ageing process of eggs. He explained that as the proteins in the whites break down, it leads to a thinner, watery consistency.
The dietician added: “It is important to understand that refrigeration slows down this process, preserving the structural integrity of the proteins and maintaining that perfect egg white texture.”
When it comes to finding the best spot for eggs, Rimas warned against using designated egg shelves in the fridge door at all costs, and any other position in the door for that matter.
This is because it’s the warmest zone and can lead to temperature fluctuations.
There’s no need for special storage containers, however, as “there is nothing wrong with keeping your eggs in cartons”, according to the health expert.
He added: “Eggshells are porous, and cartons provide an extra layer of protection, preventing the absorption of unwanted odours and flavours.
“Plus, cartons help maintain a stable environment, reducing temperature fluctuations that can contribute to watery whites.”
Temperature fluctuations are the main factor that can speed up the decline of egg freshness but is easily the most avoidable.
The doctor said: “Rapid temperature changes can lead to condensation inside the eggshell, creating an environment ideal for bacterial growth. Always keep it cool and consistent for freshness.”
“Also avoid placing eggs near pungent foods and consume them within three to five weeks of purchase – the sooner, the better!”
