Mary Berry has weighed in on the long-running debate over whether eggs should be stored in the fridge or at room temperature, siding with the American method. In her book 'Mary Berry's Complete Cookbook', the baking legend advises keeping eggs in their box in the refrigerator, away from strong-smelling foods to prevent odour absorption.
Berry recommends storing eggs pointed end down to keep the yolk centred, and always using them by their use-by date. She notes that a fridge temperature of 4°C or below significantly extends egg freshness, while storing them in the fridge door can cause deterioration due to temperature fluctuations.
Food safety expert Jenna Kelly from Essential Food Hygiene UK supports this, warning that temperature changes can cause condensation on shells, leading to bacterial issues and potential food poisoning. For longer storage, Berry suggests freezing eggs: shelled raw eggs can be frozen for up to six months, with whole eggs lightly whisked and a little salt or sugar added depending on intended use.
When buying eggs, Berry advises checking labels for the red lion food-safety mark on British hen eggs, and choosing organic or free-range options for better taste and ethical standards. She also recommends selecting eggs with the longest use-by date and ensuring none are cracked or damaged.
