Mary Berry recommends storing eggs in the refrigerator, siding with the American approach to egg storage. In her book Mary Berry's Complete Cookbook, she advises keeping eggs in their box in the fridge, away from strong foods so they do not absorb flavours and odours through their shells. She also suggests placing them pointed end down to keep the yolk centred in the white, and always using them by their use-by date.
UK vs US egg storage
In the UK, it is common to store eggs at room temperature on a worktop, while in countries like the US, eggs are kept refrigerated to prevent Salmonella. Eggs can have a relatively long shelf life but can become a breeding ground for bacteria that cause food poisoning.
It is safe to keep eggs at room temperature in the UK because British eggs have their cuticle intact, a natural protective coating that acts as a barrier against bacteria. However, the cold temperature of the fridge slows down bacterial growth and helps eggs stay fresh for as long as possible.
Safe storage tips
Egg shells are covered in tiny microscopic pores, so they need to be kept away from water. Even a small drop can weaken their protective barrier and allow bacteria to get through. Keeping eggs at a stable temperature is key, as sudden changes can cause condensation, which may lead to bacteria forming on the shell.
If the kitchen is cool and dry with plenty of ventilation, it is fine to store eggs on a worktop. For longer freshness or in warm kitchens, the fridge is better. Avoid storing eggs in the fridge doorway, as constant opening and closing creates temperature changes, and avoid exposed egg trays, which can leave shells absorbing strong smells from other foods. Eggs are best kept in their original carton in the fridge to stay fresh longer, reduce food waste, and remain safe to eat.
