Chef Dean Harper has shared the ‘best’ and ‘only’ place to store eggs to stop them from turning watery – a sign that they’ve gone off and could be harmful if eaten
Careless food storage can be a recipe for disaster – leading to dangerous bacteria like salmonella lurking in eggs.
If consumed raw or undercooked, salmonella riddled eggs could result in foodborne illnesses. In the US, eggs are refrigerated as a matter of course because the Government insists that commercially sold eggs must be washed prior to sale, making them susceptible to bacteria and necessitating cold storage to keep contamination at bay.
On this side of the pond, UK eggs typically skip the wash, retaining their natural protective layer and allowing Brits the luxury of storing them at room temperature. But when it comes to the perfect spot for egg storage at home, opinions among Britons may vary.
However, Dean Harper, chef and culinary connoisseur at Harper Fine Dining, is adamant there’s only one proper place for your eggs. He asserts that maintaining eggs at a certain temperature is the “best” and “only” method to prevent them from spoiling too soon.
Regardless of size or organic status, eggs can become watery without any obvious signs until you crack them open. Watery whites are mainly an issue with older eggs, so it stands to reason that the quicker you use them, the fresher – and thicker – they’ll be.
Dean advised: “This effect is compounded when the eggs are stored in an area with a high temperature and low humidity level, hence why you should always strive to refrigerate them.”
If your eggs turn out to be rather watery once cracked, best bin them – it’s a sign they might not be “safe to eat”, warns Dean. If you spy any strange colours like a pink or green hue in the yolk or egg white or get a whiff of something foul, that egg’s definitely off.
The chef points out: “There’s not much you can do to restore the texture of egg whites, so prevention is arguably your best and only option.” Dean dishes on the ideal egg storage, remarking that keeping them chilled at about 4C (40 degrees Fahrenheit) can extend their freshness – a temperature not all fridges consistently maintain.
Despite the fridge being set to a steady cool, the internal temp can vary, affecting how long your groceries stay fresh, reports the Express. He suggests stashing your eggs in the nippiest parts of your fridge to maximise shelf life.
The prime chilly zones are the bottom shelf and the back of the fridge – the bottom because cold air loves to sink and the back since it’s distant from the often-opened door.
Always try to store your eggs in their original box; it’s designed specifically to keep them going strong. According to Dean, this simple step significantly helps in maintaining the eggcellent quality of your eggs.
