The age-old debate between Americans and Brits over everyday issues such as which side of the road to drive on and whether pizza qualifies as a vegetable has a new contender: the correct way to store eggs.
In the UK, it’s common practice to keep eggs at room temperature and not wash them immediately after they’re laid, preserving their antibacterial outer coating.
On the other hand, Americans clean and sanitise their eggs right after they’re laid, removing this protective layer and necessitating refrigeration to maintain freshness.
This has sparked a long-standing argument, with one camp asserting that refrigerating eggs extends their freshness, while the other warns that due to the porous nature of eggs, storing them in the fridge could lead to absorption of unwanted flavours.
However, renowned UK celebrity chef Mary Berry, famed for her baking prowess and hosting role on The Great British Bake Off, has stepped in to settle the dispute once and for all.
According to Mary, when it comes to egg storage, the Americans have got it right.
In her top-selling cookbook, Mary Berry’s Complete Cookbook, Mary seems to abandon her British heritage by aligning with the Americans on egg storage.
She recommends: “Store eggs in their box in the refrigerator (away from strong foods so that they do not absorb flavours and odours through their shells).”
To further enhance their storage, she adds:”If you place them pointed end down, the yolk will remain centred in the white. Always use them by their use-by date.”
This is because a temperature of 4C or less helps eggs stay fresh for longer.
However, it’s important to be mindful of where in the fridge you store them, as keeping them in the side shelves can lead to condensation on the shell, which can actually make them spoil faster.
Instead, keep them in the main part of the fridge to ensure they stay dry.
Mary also suggests that eggs can be frozen for about six months – though for optimal freshness, they should be eaten within four.
She stated in the same cookbook, “Shelled raw eggs freeze very successfully, and can be stored for up to six months.”
