Can you store eggs in the fridge? When they go out of date
According to the British Food Standards Agency, 2.4 million foodborne illnesses are reported annually in the UK.
Storing our food products in the right place is not only key for protecting our health but it's crucial for making the most of their shelf life.
We waste around four million tonnes of food each year across the food industry in the UK, according to FareShare.
To help Brits think smarter about their food storage, we've looked at the most searched for food storage queries - starting with the trusty egg.
Should you store eggs in the fridge?
Eggs left unrefrigerated or at room temperature for prolonged periods can become unsafe for consumption.
The optimal place to store eggs is in the fridge, ideally maintaining a temperature around 4C, but it's crucial to avoid storing them in the fridge door.
To minimise the risk of salmonella, the British Egg Industry Council (BEIC) administered egg info website advises purchasing eggs bearing the British Lion mark, which guarantees that the eggs originate from hens vaccinated against salmonella.
However, we should never put them in the fridge door in the storage trays, Jason Webb, managing director of Electronic Temperature Instruments (ETI) warned.
Jason explained that putting our eggs in the door - which is frequently opened and closed - can lead to a fluctuation and rise in temperature.
What's the Difference Between Best Before and Use-By?
As a result, this can accelerate our eggs spoiling.
"With this constant temperature disruption, eggs will rise in temperature away from the optimum four degrees Celsius, and if continuous, it can pose the risk of bacteria such as salmonella,' he added.
Recommended reading:
Can eggs go out of date?
The egg float test is a handy trick that can help you judge the age of an egg. If it floats in water, it's become too old and dried out.
But the Food Standards Agency doesn't recommend using this test to tell if an egg is still good to eat, saying it only tells you about the age of the egg and not whether it contains any dangerous bacteria.
Instead, you should look at the best-before date – although the Food Standards Agency does say you can use eggs a couple of days past this date if you cook them thoroughly.
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