The question of how to store eggs is controversial, with some people opting for refrigerated eggs and others preferring room-temperature storage. In the US, eggs undergo washing and sanitisation, which removes their natural protective coating and necessitates refrigeration. This isn’t the case for eggs packaged in the UK, and yet many Britons swear by chilled eggs for long-term storage.

Dean Harper, the chef at Harper Fine Dining, expertly blends classical French techniques with modern trends, reflecting a deep understanding of culinary science and ingredient care. He notes that eggs “should definitely be stored in the fridge, but not just anywhere.” Dean told Express.co.uk: “Warmer temperatures and frequent handling can speed up the decline of freshness—that’s why it’s said to treat your eggs gently.”

The fine-dining chef continued, “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.”

That’s why Dean opts for the fridge’s chilled environment, which should be kept between three and five degrees Celsius (37F to 40F).

According to the culinary expert, the “best spot” for eggs is the main section of the fridge, not the door.

“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”, said Dean.

Watery egg whites are often caused by the egg losing carbon dioxide and moisture. Dean noted, “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.”

It’s not just the fridge that does all the work in keeping eggs firm and fresh at home.

Dean observed that Fortnum & Mason always keeps its eggs in cartons. He said, “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 culinary expert commented, “What fascinates me is that sometimes, the simplest steps are often overlooked, yet they make all the difference in food quality.”

Experts at British Lion Eggs also favour simple egg cartons over quirky holders or even an egg shelf in the fridge.

The box protects the eggs and shows the best-before date. However, Sophie Trueman, UK&I Country Director for Too Good To Go, says this shouldn’t be used as a hard and fast rule for when to discard eggs.

These dates indicate when the eggs will be at their peak freshness. Unlike Use by or Expiry dates, which are related to safety, Best Before dates offer some flexibility, said Sophie.

You’ll know if an egg is off when you crack it open. Fresh eggs should have a neutral, clean smell, so if you detect a sulphurous or unpleasant odour, it’s best to discard the egg.

If the egg looks and smells fine, you can proceed to a small taste test. Cook a small portion and taste it before committing to eating the whole egg.