Four chefs have shared their views on the age-old debate over whether eggs belong in the fridge or the cupboard. Speaking with us, Mike Reid, Jeremy Pang, Nima Safaei and HelloFresh's Mimi Morley weighed in on the topic, with one storage method emerging as the clear favourite for keeping eggs fresher for longer.
Fridge is the Clear Winner for Freshness
According to Mimi, storing eggs in the fridge is the "simplest way to keep them fresher for longer." Agreeing with the recipe developer, Soho restaurateur Nima Safaei said there's another reason why the fridge is best. The Italian chef, who releases his first book, At Home with Nima, this week, said: "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."
Sharing which eggs he believes deliver the best results, he added: "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."
Both Methods Work for Some Chefs
British-Chinese chef Jeremy insisted both the fridge and the cupboard are good choices for storage. "My answer is a bit of both," he told us. "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." Jeremy added that having a busy household with children, he also keeps his eggs in the fridge for convenience. "Either way, I love eggs and eat them everyday so never really get near to use by dates with eggs anyway," he added.
Cupboard Advocate: Mike Reid's Passionate Case
Contrary to his fellow chefs, Mike Reid, who regularly shares recipes on his YouTube channel, is firmly against storing eggs in the fridge. He passionately shared: "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."
"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." Listing a few more reasons why he believes the cupboard comes out on top, he continued: "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 added: "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."
What Egg Companies Actually Say
According to Geldard Farm Eggs, eggs are often sold unrefrigerated in the UK because they have a natural protective coating called the cuticle, which helps keep bacteria out. However, once eggs have been refrigerated, they should remain in the fridge to prevent condensation, which can weaken the eggshell and increase the risk of contamination. For maximum freshness, the company advises storing eggs in the refrigerator at a steady temperature below 20°C. The consistent cool environment slows down the ageing process and helps maintain egg quality for longer.
The Food Standards Agency advises storing eggs in a cool, dry place, ideally in the fridge, and keeping them separate from other foods. It adds: "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."
