Clever egg storage hack can help them stay 'fresh' for 'up to a year'

21 February 2024 , 15:40

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Did you know you can freeze eggs? (Image: Getty Images)

Eggs are an absolute kitchen staple - but there is often confusion about the best way to store them.

While some people keep them on the kitchen counter, others store them in the egg tray in their fridge - and a quick look at the Egg Info website, which is administered by the British Egg Industry Council, has the answer. Experts confirm that eggs should be stored in a fridge, below 20°C, which maintains freshness and quality. They should also be kept contained in their original box to stop odours from surrounding foods contaminating them (eggs are porous).

But did you know you can also freeze eggs? According to the website, eggs can be frozen for up to a year, although it is recommended to use them within four months for freshness.

There are some important rules to follow, however. For starters, each individual egg needs to be cracked out of its shell. The egg white and yolk will expand when frozen so if left intact this could damage or break the shell. Only freeze eggs which are fresh and in date; all British Lion Eggs are labelled with a best-before date stamp on each individual egg shell.

To freeze whole eggs, the white and yolk will need to be beaten together. Simply pour the contents into a container suitable for the freezer, label with the date, seal and freeze. You can also freeze egg whites separately, by mixing the whites together, tightly sealing the contents and freezing; freeze them in smaller quantities to speed up the thawing process.

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Egg yolks require a slightly different process to prevent gelation since they have a thicker consistency. Salt and sugar are particularly useful. Add half a teaspoon of salt or 1 - 1½ tablespoons of sugar for each 240ml of raw egg; use according to whether you intend to use the egg contents for sweet or savoury purposes. You should also use the yolks within a few months for best results.

Frozen eggs in any form need to be fully thawed to be used and can only be eaten in thoroughly cooked dishes. Never cook eggs directly from frozen.

To defrost, move the egg from the freezer to the refrigerator to be stored overnight, this will help to avoid any exposure to bacteria. To quicken the process, run cold water over the freezing container. Be sure to use the eggs as soon as they have thawed.

Before freezing, it's important to guarantee that your eggs have come from hens vaccinated against salmonella by looking for the British Lion mark. You should also check there is a best before date so you can be sure of its freshness.

Gemma Strong