Baking authority Mary Berry has finally resolved the long-standing debate over whether eggs should be stored on the counter or in the fridge. In her book 'Mary Berry's Complete Cookbook,' the Great British Bake Off icon endorses the American practice of refrigeration.
The American Way of Egg Storage
Mary Berry writes: "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 adds that placing eggs pointed end down keeps the yolk centred. Always use them by the use-by date.
Why Refrigeration Works
Keeping eggs at 4°C or below extends their shelf life significantly. While room-temperature storage is common in the UK, consistency is key. Eggs should be placed on a fridge shelf, not in the door, where temperature fluctuations can cause spoilage and even food poisoning, warns food hygiene expert Jenna Kelly.
Freezing Eggs for Longer Freshness
Mary Berry confirms that shelled raw eggs can be frozen for up to six months, though four months is ideal for freshness. She advises whisking whole eggs gently, adding salt or sugar as needed, and thawing at room temperature. Egg-based dishes like quiches and custards can also be frozen.
Choosing the Freshest Eggs
When shopping, look for the red lion stamp on British hen eggs as a food-safety mark. Check the farming method description—free-range, barn, caged, or organic. Mary recommends organic or free-range eggs for better taste and ethics. Always select eggs with the longest use-by date and ensure none are damaged.
