Dame Mary Berry, the beloved former judge of The Great British Bake Off, has weighed in on a long-standing culinary debate, declaring that the American method of storing eggs in the refrigerator is superior for baking.
In her bestselling cookbook, Mary Berry's Complete Cookbook, the 89-year-old chef advises: 'Store eggs in their box in the refrigerator (away from strong foods so that they do not absorb flavours and odours through their shells).' She adds that placing eggs pointed end down helps keep the yolk centred.
This advice contradicts the common British practice of keeping eggs at room temperature, which relies on the eggs' natural protective coating. American eggs are washed and sanitised after laying, removing this coating and necessitating refrigeration to maintain freshness.
Berry recommends storing eggs in the main part of the fridge rather than the side shelves, as condensation can cause them to spoil faster. She also notes that eggs can be frozen for up to six months, but are best consumed within four months for optimal freshness.
The chef's guidance aims to settle the debate over whether refrigeration or room temperature storage is best, with Berry firmly backing the American approach for longer-lasting, fresher eggs suitable for perfect baking.
