The long-running debate about whether eggs should be stored at room temperature or in the refrigerator has finally been put to rest, thanks to culinary icon Mary Berry. While many in the UK traditionally keep eggs on the kitchen counter, Americans prefer to store them chilled. In her latest guidance, Mary Berry endorses the American method of refrigeration to prolong egg freshness.
Mary advises: “Store eggs in their box in the refrigerator, away from strong-smelling foods so they do not absorb unwanted flavours and odours through their shells.” She adds a useful tip about egg positioning: “If you place them pointed end down, the yolk will remain centred in the white, helping maintain quality. Always use eggs by their use-by date.”
Why refrigerate eggs? According to experts, temperatures of 4°C or below significantly slow down spoilage, helping eggs stay fresh longer. However, it’s essential to store eggs on a main refrigerator shelf rather than the door, which experiences frequent temperature fluctuations. Jenna Kelly from Essential Food Hygiene UK echoes this advice, warning that storing eggs in the fridge door risks premature deterioration and potential bacterial growth due to condensation.
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Mary also addresses freezing eggs as a preservation method. She confirms that unshelled raw eggs freeze well and can be stored for up to six months, though using them within four months maintains optimal freshness. In ‘Mary Berry’s Ultimate Cookbook,’ she recommends whisking whole eggs gently before freezing and adding a pinch of salt for savoury dishes or sugar for sweet recipes, leaving egg whites plain. For thawing, Mary suggests bringing eggs to room temperature gently and notes that cooked egg dishes like quiches, custards, and mousses freeze and defrost successfully.
When buying eggs, Mary stresses the importance of checking labels carefully. Look for the British Red Lion mark, a symbol of food safety, and pay attention to farming methods such as ‘free-range’, ‘barn’, ‘caged’, or ‘organic.’ Mary encourages choosing organic or free-range eggs whenever possible for ethical reasons and superior taste. Always pick eggs with the longest use-by dates and avoid any that are damaged or cracked to ensure freshness and quality.
Mary Berry’s expert advice clearly points to refrigeration—not room temperature—as the best way to keep eggs fresher for longer.