The debate over egg storage continues to divide opinions, with some advocating refrigeration and others preferring room temperature. In the United States, eggs undergo washing and sanitisation, which removes their natural protective layer, making refrigeration essential. However, this does not apply to eggs sold in the United Kingdom, yet many Britons still opt for chilled storage to extend shelf life.
Expert Advice on Egg Storage
Dean Harper, chef behind Harper Fine Dining, emphasises that eggs should definitely be stored in the fridge, but not just anywhere. He explains that warmer temperatures and frequent handling can accelerate the decline in freshness, which is why eggs should be treated gently. Conversely, keeping them consistently cold and undisturbed slows this process, a method he has followed since his early culinary days.
The chef recommends maintaining the fridge temperature between three and five degrees Celsius (37°F to 40°F). According to him, the best spot for eggs is the main compartment of the fridge, not the door.
Avoid the Fridge Door
Temperature fluctuations caused by opening and closing the fridge door can cause egg whites to break down faster. Dean notes that this tip, which he picked up long ago, truly makes a difference. Watery egg whites often result from eggs losing carbon dioxide and moisture. As an egg ages, it loses moisture, affecting its texture. Even a few days can impact poached eggs.
Refrigeration alone is not enough to maintain egg firmness and freshness at home. Dean points out that Fortnum & Mason consistently stores its eggs in cartons. The carton helps prevent eggs from absorbing strong odours from other foods and shields them from light, which can accelerate breakdown. He emphasises that the simplest steps are often overlooked yet make all the difference in food quality.
Packaging Matters
Specialists at British Lion Eggs also recommend straightforward egg cartons over novelty holders or even the egg compartment in the fridge. The packaging protects the eggs and displays the best-before date. However, Sophie Trueman, UK&I Country Director for Too Good To Go, insists this date should not be treated as a rigid rule for discarding eggs. These dates indicate when eggs are at their optimum freshness. Unlike use-by or expiry dates, which relate to safety, best-before dates provide some leeway.
You can recognise if an egg has gone off when you crack it open. Fresh eggs should have a neutral, clean aroma. If you notice a sulphurous or foul smell, it is advisable to discard the egg. If the egg appears and smells normal, you can proceed with a quick taste test. Prepare a small amount and sample it before deciding to eat the entire egg.
