A leading food waste expert has weighed in on the long-running debate over whether eggs should be stored in the fridge or at room temperature. Kate Hall, a food waste specialist, says that while eggs can be kept at room temperature in Britain without issue, they will "stay fresher for longer" when refrigerated. She calls the fridge "the best spot" for maintaining a consistent cool temperature as weather conditions vary.
Fridge vs. room temperature
Hall notes that failing to refrigerate eggs "isn't likely to be a huge issue in the winter," but as temperatures rise and kitchens exceed 20 degrees, refrigeration becomes preferable. She also recommends keeping eggs in their original cartons to prevent them from absorbing odours from other foods in the fridge.
The debate over egg storage is part of a broader confusion about food storage among Britons. Research by biscuit manufacturer Bahlsen found that 21% of people are unsure where to store potatoes and bananas. This uncertainty leads to food deteriorating faster than necessary or losing quality.
Foods better left out
Hall says that while many foods benefit from cooler storage, some are better left at room temperature, even during hot weather. She explains that the fridge is sometimes the best place because it helps food last longer, but in other cases it improves the eating experience and prevents waste. She advises considering not just the food itself, but also kitchen heat and humidity, light exposure, and how quickly it will be consumed.
Among the items she says people shouldn't automatically refrigerate are tomatoes, which can get a "mealy" texture and have their taste dulled. While they can be briefly refrigerated if overripe, they should be returned to room temperature before eating. Basil can suffer "injury" in cold temperatures, developing dark spots and wilting. Washing, drying, and freezing is possible, but refrigeration sacrifices its flavour and vibrancy.
Other items she recommends keeping out of the fridge include bread, whole onions, garlic, sweet potatoes, avocados, kiwi, and melon.
