The age-old debate about whether to store eggs in the fridge or at room temperature continues to spark conversation. But for culinary icon Mary Berry, the answer is clear: refrigeration is the key to maximizing freshness.
Berry, known for her impeccable baking expertise, advises against leaving eggs on the counter, explaining that they can easily absorb unwanted odors from the fridge. Instead, she advocates for the ‘American way’ – storing eggs in their cartons, ideally with the pointed end facing down. This ensures the yolk stays perfectly nestled within the white, maximizing its potential for culinary creations.
‘Store eggs in their box in the refrigerator, away from strong foods so that they do not absorb flavours and odours through their shells,’ Berry writes in her comprehensive cookbook, ‘Mary Berry’s Complete Cookbook.’ She further emphasizes the importance of using eggs before their ‘use-by’ date.
Storing eggs in the fridge, ideally at 4°C or below, is scientifically proven to prolong their lifespan. Jenna Kelly, a leading expert in food hygiene, reinforces this advice, highlighting the risk of fluctuating temperatures.
‘It is recommended that they are stored in a fridge as soon as possible – avoiding any change in temperature as it can cause condensation on the shell which in turn can cause bacterial issues,’ Kelly explains.
Even freezing eggs is a viable option, offering a shelf life of up to six months. While it’s ideal to use them within four months for optimal freshness, freezing can be a convenient way to preserve them for later use.
‘Shelled raw eggs freeze very successfully, and can be stored for up to six months,’ Kelly assures. Berry provides detailed instructions for freezing eggs, advising to ‘whisk gently to mix the yolk and white; add a little salt to whole eggs and egg yolks for use in savory food or sugar for use in sweet dishes (nothing needs to be added to whites).’
When it comes to defrosting, Berry suggests thawing them at room temperature. She emphasizes that egg-based dishes like quiches, custards, and mousses can also be frozen, offering a versatile approach to meal planning.
So, the next time you’re wondering about the best way to keep eggs fresh, remember Mary Berry’s sage advice: refrigeration is key, and proper storage techniques can ensure you get the most out of your eggs. Whether you’re whipping up a classic cake or a savory quiche, your eggs will be ready to deliver the perfect texture and flavor thanks to Berry’s expert guidance.
