Americans and Brits are known for their ongoing debates on various daily topics like spelling differences, driving habits, and even the classification of pizza as a vegetable. However, one particular argument where the US seems to have the upper hand is in the way they store eggs.
In the UK, eggs are typically stored at room temperature without immediate washing after being laid, allowing them to maintain their natural anti-bacterial coating. On the contrary, Americans prefer to wash and sanitize their eggs right after laying, removing the protective coating and necessitating refrigeration to maintain freshness.
The debate has raged on, with proponents of refrigeration claiming it extends freshness, while others argue that storing eggs in the fridge can lead to absorbing undesirable flavors due to their porous shells.
Renowned UK celebrity chef Mary Berry has weighed in on the matter, favoring the American approach to egg storage. In her widely acclaimed cookbook, “Mary Berry’s Complete Cookbook,” she recommends refrigerating eggs in their original box to prevent flavor absorption and ensure freshness by using them before the expiration date.
Berry suggests storing eggs with the pointed end downwards to keep the yolk centered in the white, enhancing storage quality. Refrigerating eggs at 4 degrees Celsius or lower helps prolong their freshness, but it’s essential to avoid condensation by placing them in the main section of the fridge rather than the side shelves.
Additionally, Mary advises that eggs can be frozen for up to six months, although she recommends consuming them within four months for optimal taste. She emphasizes in her cookbook that shelled raw eggs freeze well and maintain quality for an extended period.
Overall, following these storage guidelines can help maintain the quality and freshness of eggs, ensuring that they are enjoyed at their best.