Four chefs have weighed in on the long-running debate over whether eggs should be stored in the fridge or the cupboard, with refrigeration emerging as the clear favourite for keeping eggs fresher for longer.
Refrigeration Wins Majority Support
According to Mimi Morley of HelloFresh, refrigerating eggs represents the "simplest way to keep them fresher for longer." Soho restaurateur Nima Safaei supported this view, highlighting an additional benefit: "There's the age old debate of cupboard versus fridge. But I have to say I always opt for the fridge with the eggs kept in their original carton, as that helps protect them from absorbing other flavours and odours."
Safaei, who released his debut book At Home with Nima last week, also emphasised egg quality: "It's also worth noting that the better quality eggs you buy, the better they generally tend to keep. That's why I always go for Burford Browns as my preferred egg."
Chef Jeremy Pang: A Balanced Approach
British-Chinese chef Jeremy Pang maintained that both refrigeration and cupboard storage are viable options. "My answer is a bit of both," he said. "I know that eggs are better stored outside of the fridge at room temp, in fact in our studio we keep them this way and they hold their white shape much better when fried for example."
However, Pang explained that with a busy household and children, he also stores his eggs in the fridge for practical reasons. "Either way, I love eggs and eat them everyday so never really get near to use by dates with eggs anyway," he added.
Chef Mike Reid: Cupboard Champion
In stark contrast, chef Mike Reid, who shares recipes on his YouTube channel, is opposed to refrigerating eggs. He declared: "Cupboard. 100 per cent. No debate. I'll fight anyone in the car park over this one. Here's the thing - the fridge is a British and Aussie own goal. Over here our eggs aren't washed, so they keep their natural protective coating (the 'bloom'), which means they're perfectly content at room temperature."
Reid added: "The Americans scrub theirs, strip that coating clean off, and then have to refrigerate - so they've essentially invented their own problem and blamed the poor egg." He outlined additional reasons: "Room-temp eggs simply bake better. Try whipping a fridge-cold white into a glossy meringue and watch your will to live quietly leave the building."
He also warned against flavour absorption: "Eggs are basically tiny sponges. Park them in the fridge and they'll happily soak up last night's curry. Nobody asked for garlic custard. So, cupboard, cool, out of direct sunlight, pointy end down. Done."
Official Recommendations from Egg Companies and the FSA
According to Geldard Farm Eggs, eggs are frequently sold unrefrigerated in the UK due to a natural protective layer called the cuticle, which helps prevent bacteria from entering. However, once eggs have been chilled, they must stay refrigerated to avoid condensation, which can compromise the eggshell and heighten the risk of contamination. For optimal freshness, the company recommends storing eggs in the refrigerator at a consistent temperature below 20°C. The stable cool conditions slow down deterioration and help preserve egg quality for an extended period.
The Food Standards Agency (FSA) recommends keeping eggs in a cool, dry location, preferably in the fridge, and storing them away from other foods. The FSA also advises: "Storing eggs on their sides is detrimental to them keeping their qualities as the yolk will naturally sink closer to the shell. Storing eggs with their pointed end down allows the chalazae and albumen to support the yolk in the centre of the egg thus helping to extend quality and freshness."
