Mary Berry urges store eggs 'American way' to keep them fresher for longer
Where to store eggs has long sparked debate with some people using the fridge and others just leaving them on the counter or in a cupboard.
In this country, a lot of cooks will keep their box of eggs on the counter and at room temperature. But across the pond in America, they tend to be stored in fridges at a cooler temperature.
And now the former Great British Bake Off star and baking expert Mary Berry has given her verdict on the debate - and she's firmly on the USA's side on this one, reports the Mirror.
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Writing in Mary Berry's Complete Cookbook, the 89 year old said: "Store eggs in their box in the refrigerator (away from strong foods so that they do not absorb flavours and odours through their shells.)" and "If you place them pointed end down, the yolk will remain centered in the white. Always use them by their use-by date."
Eggs will last longer if should be kept at a cool 4C or below. Of course, you can keep them on the kitchen counter but it's crucial they are stored in a cool and consistent temperature to preserve their freshness.
The cake doyenne also urges people not to store them in the fridge door as this could spoil your eggs. They're better to be put on a shelf in the fridge.
Jenna Kelly, a specialist from Essential Food Hygiene UK, has advised storing eggs in the fridge to prevent temperature fluctuations, which can lead to bacterial issues due to condensation on the shell. However, speaking to the Express, she too warned against placing them in the fridge door as this could cause them to spoil faster and potentially lead to food poisoning due to constant temperature changes.
Jenna said: "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 also fine to store eggs in the freezer where they can last up to six months. However, she generally recommends using them within four months to ensure maximum freshness.
In 'Mary Berry's Ultimate Cookbook', she wrote: "Shelled raw eggs freeze very successfully, and can be stored for up to six months." She added: "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)."
To defrost eggs, Mary advised: "Thaw at room temperature. Egg-based dishes such as quiches, custards and mousses can also be frozen."
Mary suggests always checking the label when trying to find the freshest eggs possible. For the best-quality eggs, look for a red lion wearing a crown on British hen eggs, which is a food-safety mark.
When it comes to egg labels, you'll always find a description of the farming method used, be it 'free-range', 'barn', 'caged' or 'organic'. Mary advised: "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."
She added: "Whichever you buy, choose the ones with the longest 'use by' date, and check that none are damaged or cracked."
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