The age-old debate over whether eggs should be stored in the fridge or on the countertop has been resolved by baking legend Mary Berry. The former Great British Bake Off star advises keeping eggs in the refrigerator to maintain freshness, aligning with American storage habits rather than the British norm of leaving them at room temperature.
In her 'Mary Berry's Complete Cookbook', she instructs: "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 also recommends placing them pointed end down to keep the yolk centred. Eggs should be used by their use-by date for optimal quality.
Refrigeration at 4°C or below helps eggs stay fresh longer. Berry warns against storing eggs in the fridge door due to temperature fluctuations, which can cause spoilage. Instead, she suggests placing them on an interior shelf. Food hygiene expert Jenna Kelly supports this, noting that temperature changes can lead to condensation on the shell, promoting bacterial growth.
Berry also addresses freezing eggs, stating that shelled raw eggs freeze successfully for up to six months, though she recommends using them within four months for best results. For freezing, she advises whisking whole eggs gently and adding salt for savoury dishes or sugar for sweet ones. Egg-based dishes like quiches and custards can also be frozen.
To choose the freshest eggs, Berry recommends looking for the Red Lion stamp on British hen eggs, which indicates food safety. She advises opting for organic or free-range eggs for ethical and taste reasons, and always checking the use-by date and ensuring eggs are not cracked or damaged.
