Eggs can be used in many ways and also stored in a range of different places.
From the cardboard boxes they come in, to ceramic hen-shaped egg containers, it often varies from house to house.
While some households keep the fresh ingredient in the fridge, head chef Anna Williams has settled the controversial debate.
She revealed that eggs should be kept out of ceramic boxes and away from the designated fridge shelf.
Instead, Anna urged households to clear a space in the middle of the appliance to store the perishable items.
The chef said: “Eggs are best kept on a middle fridge shelf close to the back in the cardboard they come in.
“This location in the fridge is best to keep the eggs at a constant temperature and the cardboard boxes provide the perfect level of protection, plus they will have the expiry date on them.”
According to Anna, this shelf should also be home to leftovers, sandwich fillings and condiments.
When it comes to storing leftover eggs that have been broken out of their shells, the approach needs to be different.
The head chef recommended keeping the whites and yolks in their own covered bowl away from other ingredients.
She said: “Bacteria can form on the porous eggshells and can easily contaminate the other eggs.”
As stated by the Food Standards Agency (FSA), storing eggs at a “constant cool temperature” is the best way to “keep them safe”.
Guidance from the FSA read: “Only break the eggs you will need for the day and avoid storing liquid egg for more than 24 hours.
“Never add new eggs to a batch of liquid egg – use up one batch and then start another.”
In most cases, eggs can be safely kept for three to five weeks in the fridge as long as they are still within the expiry date.
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