Chef shares secret on 'best spot' to store eggs to stop whites turning watery
The debate on proper egg storage has stirred quite the conversation between those preferring to chill their eggs and others who stand by room-temperature storage. Unlike in the US, where eggs are washed and sanitised thereby requiring refrigeration, UK packaged eggs retain their natural protective coating, yet many Brits staunchly support keeping eggs in the fridge for extended freshness.
Mastering a fusion of classical French cooking and contemporary gastronomy, Dean Harper of Harper Fine Dining is well versed in the science of food and ingredient preservation. He insists that eggs "should definitely be stored in the fridge, but not just anywhere."
Speaking with the Express, he advised: "Warmer temperatures and frequent handling can speed up the decline of freshness-that's why it's said to treat your eggs gently."
Emphasising consistent, undisturbed coolness for preserving egg quality, Dean shared a tip from his experiences: "On the other hand, keeping them consistently cold and undisturbed slows this down, and this method's stuck with me since my early culinary days."
He strongly champions storing eggs in the colder climes of the fridge, recommended to be between three and five degrees Celsius (37F to 40F), for maintaining egg integrity.
Revealing his insight into the ultimate refrigeration tactic, Dean highlights that the "best spot" for eggs is not the fridge door but the main compartment.
Concluding his storage wisdom, Dean said: "Temperature fluctuations from opening and closing the door can cause the whites to break down faster. This is a tip I picked up ages ago, and it truly makes a difference", he divulged.
Watery egg whites can occur as eggs become older, losing carbon dioxide and moisture. Dean added, "As an egg ages, it starts to lose moisture, and this affects the texture. Such changes can be subtle, but even a few days can affect your poached eggs."
Preserving eggs in the fridge involves more than just temperature control.
Dean pointed out that at Fortnum & Mason, eggs are always stored in cartons, explaining, "That's key. The carton helps prevent the eggs from absorbing strong odours from other foods and shields them from light, which can break them down faster."
The food expert remarked, "What fascinates me is that sometimes, the simplest steps are often overlooked, yet they make all the difference in food quality."
Egg storage experts at British Lion Eggs also advocate for using traditional egg cartons instead of trendy holders or even the fridge's dedicated egg shelf.
The carton not only provides protection but also displays the best-before date, a guide to freshness rather than an absolute indicator for disposal, according to Sophie Trueman, UK&I Country Director at Too Good To Go.
Sophie explains that Best Before dates suggest when eggs are most fresh, offering more leeway than Use by or Expiry dates that are tied to food safety.
A bad egg becomes obvious once cracked open; it should smell neutral and clean. If there's a sulphur-like or foul odour, it's safer to bin the egg.
If the egg appears and smells normal, you can carry out a small taste test. Whip up a tiny bit and give it a try before deciding to consume the entire egg.
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