Chef Dean Harper of Harper Fine Dining has revealed the best way to store eggs to keep them fresh for longer. He advises keeping them in the main compartment of the fridge rather than the door, where temperature fluctuations can cause the whites to break down faster.
According to Harper, eggs should be stored at a consistent temperature between three and five degrees Celsius. The fridge door, which is opened and closed frequently, experiences more temperature changes, accelerating the loss of carbon dioxide and moisture, leading to watery whites.
Harper also recommends storing eggs in their original carton. This prevents them from absorbing strong odours from other foods and protects them from light, which can degrade quality. Fortnum & Mason, for example, always stores eggs in cartons.
Sophie Trueman of Too Good To Go notes that best-before dates indicate optimum freshness, not safety. Eggs are safe to eat past this date if they look and smell normal. A sulphurous or foul smell when cracked indicates spoilage, and the egg should be discarded.
