Conventional wisdom suggests that eggs are best preserved in the fridge, rather than left out at room temperature. When stored in the refrigerator within their carton, eggs remain fresh for approximately three weeks.

Separated egg whites can be kept for up to three weeks in a sealed container, while yolks stay good for about three days when covered and refrigerated.

But for those looking to stretch the longevity of eggs, a simple food storage hack could help. The British Egg Industry Council suggested that eggs can safely be stored for an astonishing 12 months.

This means you could have eggs stored away and always on hand when you want to elevate a breakfast dish or salad with an egg addition.

The Council provides guidance on freezing whole eggs, as well as yolks and whites separately, to combat food wastage.

It notes that although eggs can be frozen for a year, it’s optimal to use them within four months to maintain peak freshness.

The instructions are clear: “To freeze eggs whole, the white and yolk will need to be beaten together.

“Pour the contents into a container suitable for the freezer, label with the date, seal and freeze.”

According to the Council, freezing egg whites is a “simple procedure”. You just need to pour them into a container, mix them together, seal it tightly and freeze.

To make the thawing process quicker, it’s recommended to freeze them in smaller quantities.

This advice comes in handy, especially when recipes call for only egg yolks or whites, leaving you with leftovers that would otherwise go to waste.

However, freezing egg yolks involves more steps. First, you need to separate them and place them into a container.

Due to its thicker consistency, egg yolks will gel if left in their original form, rendering them unusable in recipes.

To prevent this, add half a teaspoon of salt, or one to one-and-a-half tablespoons of sugar for each 240ml of raw egg. Use salt for savoury recipes and sugar for sweet ones.

It’s crucial to ensure your eggs are properly defrosted before eating. Regardless of their form (egg whites, yolks or mixed), frozen eggs must be completely thawed and can only be eaten in thoroughly cooked dishes.

They should never be cooked directly from frozen. To defrost, transfer the egg from the freezer to the fridge overnight to avoid exposure to bacteria.

For a quicker method, run cold water over the freezing container. Lastly, make sure to use the eggs as soon as they have thawed.