If you’ve ever experienced watery whites when cooking eggs, it could be caused by the way you store the product – as a chef has said most of us aren’t doing it properly
The way you store your eggs could be to blame for the whites being watery.
Have you ever been looking forward to cooking eggs with your meal, only to find when you crack them open that the white is watery and doesn’t cook the way it’s supposed to? It can be disappointing when that happens, and according to one chef, it’s caused by improper storage.
The debate over whether to store eggs on the countertop or in the fridge has been raging on for decades, but it turns out that where you store them could impact how long they last and how they taste when you go to use them.
Dean Harper, chef and culinary specialist at Harper Fine Dining, said egg white often goes watery with age, so the longer you wait before you use them, the more watery they will be. To keep eggs fresher for longer, your best bet is to store them in the fridge.
“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,” Dean told The Express. “There’s not much you can do to restore the texture of egg whites, so prevention is arguably your best and only option.”
For the best results, eggs should be stored in the fridge at around 4C. As you open and close your fridge, the temperature can fluctuate so Dean recommends you keep your eggs in the “coldest possible part” of the appliance, as this will “give them the best chance” of staying cold.
Typically, the coldest part of the fridge is at the back of the bottom shelf, because cold air sinks and the back of your appliance is most shielded from the door being opened. However, this is different if you have a fridge with an ice-making compartment at the top, as this will make the top colder.
What’s more, you shouldn’t take your eggs out of the carton, even when storing them in the fridge. Dean explained: “You should aim to leave your eggs in the carton where possible, as the carton is specifically designed to preserve the freshness and flavour of the eggs, thereby protecting their consistency and texture.”
Storing your eggs in the fridge does have the benefit of making them last longer, but it’s recommended you don’t cook them straight from the fridge and instead allow them to return to room temperature first. This is because the sudden temperature change could crack the shell or lower its binding qualities in baking.
If you’re wondering why eggs aren’t stored in the fridge in supermarkets, that’s because the change in temperature when you take them out would cause condensation to form, which could increase your chances of salmonella when you eat the egg later on.
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