Eggs will stay fresh for longer when stored in 1 place Mary Berry says is best

The long-standing debate over the best place to store eggs for maximum freshness has been settled by none other than culinary queen Mary Berry. The argument between Brits and Americans over the ideal storage solution to extend the shelf life of eggs has been ongoing.

In the UK, it's standard practice to keep eggs at room temperature on the kitchen counter; however, our American counterparts prefer a chillier environment. In Mary Berry's Complete Cookbook, the baking expert has put an end to the dispute - seemingly backing the American method. Mary advised: "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 keep your eggs in top condition, she noted: "If you place them pointed end down, the yolk will remain centred in the white. Always use them by their use-by date."

Why should you store eggs in the fridge?

Keeping your eggs in the fridge is ideal for maintaining their prime condition. Temperatures of 4°C or below ensure that they stay fresher for longer.

However, you should always place them on a main fridge shelf, definitely not in the door, where they could spoil prematurely.Jenna Kelly, a specialist from Essential Food Hygiene UK, has also suggested refrigerating eggs. However, she warns that keeping them in the fridge door could accelerate spoilage and potentially lead to food poisoning due to constant temperature changes.

In her advice, Jenna wrote: "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."

According to Mary, it's perfectly fine to store eggs in the freezer where they'll stay good for six months. However, it's generally recommended to use them within four months to ensure they're as fresh as possible.

In Mary Berry's Ultimate Cookbook, she noted: "Shelled raw eggs freeze very successfully, and can be stored for up to six months.

"If whole, whisk gently to mix the yolk and white; add a little salt to whole eggs and egg yolks for use in savoury food or sugar for use in sweet dishes (nothing needs to be added to whites)."

On the topic of defrosting eggs, Mary advised: "Thaw at room temperature. Egg-based dishes such as quiches, custards and mousses can also be frozen."

Mary advised always scrutinising the label when hunting for the freshest eggs. For peak quality, keep an eye out for a red lion donning a crown on British hen eggs - this acts as a symbol of food safety.

Upon inspecting egg labels, you'll inevitably find a descriptor indicating the farming method used to produce them, be that 'free-range', 'barn', 'caged' or 'organic'. Mary wrote: "Whenever possible, opt for organic or free-range eggs: not only is this the most ethical choice, but the higher welfare standards also produce tastier eggs.

"Whichever you buy, choose the ones with the longest 'use by' date, and check that none are damaged or cracked."