Eggs will not turn watery if stored in the ‘only’ place that keeps them fresh (Image: Getty)
Careless can lead to harmful bacteria, like salmonella, which can be present in and cause foodborne illnesses if eaten raw or undercooked.
In the US, eggs are kept in the fridge because the Government mandates that commercially sold eggs must be washed before reaching the consumer. This leaves them vulnerable to bacteria and requires refrigeration to prevent contamination.
However, eggs are typically not washed in the UK, allowing them to be stored at room temperature due to the intact protective layer on the shell.
Finding the right place to store eggs at home is a personal taste for Britons. Still, Dean Harper, chef and culinary specialist at , suggests that there’s only one place they should be kept.
He claimed that keeping eggs at a specific temperature is the “best” and “only” way to stop them from going off prematurely.
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Egg whites will be loose and watery when the egg is going off (Image: Getty)
No matter their size or whether they’re organic or not, eggs can turn watery without showing any telltale signs until you’ve cracked them open.
The development of watery whites is largely due to the increasing age of the egg, so it goes without saying that the sooner you use them, the fresher – and thicker – the eggs will be.
Dean said: “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.”
Eggs that are very watery when cracked open may not be “safe to eat”, warned Dean. Other telltale signs of a spoilt egg include unusual discolouration, such as a pink or greenish yolk or white, and an unpleasant odour.
The fine dining chef added: “There’s not much you can do to restore the texture of egg whites, so prevention is arguably your best and only option.”
According to Dean, eggs last longer when stored in the fridge at around 4C (40 degrees Fahrenheit), which isn’t guaranteed in every fridge. Even when set to a constant temperature, some fluctuation throughout the appliance can inhibit the shelf life of produce.
He urged, “Leave them in the coldest possible part of the fridge, as this will give them the best chance.” The best spots in the fridge are the bottom and back. The bottom tends to be the coldest because cold air sinks there, and the back is farthest from the door.
Where possible, it is recommended to keep eggs in the original carton, which is specifically designed to preserve their freshness and flavour.
Dean said this works wonders for preserving the freshness and consistency of the eggs.