Fried. Scrambled. Poached. Baked in an avocado, if you’re a true millennial; however you like yours, eggs are just great.
Not only are they delicious and healthy, they’re pretty much the most useful food in the fridge, always there to save the day whether you need to whip up a quick-fix omelette, fix an impromptu breakfast in bed – because you definitely didn’t forget your anniversary again – or even bake a show-stopping three tier sponge cake.
But as long as eggs have been around, so has the debate about where to store them. Are they okay sitting on the side or do they need to be kept chilled? Do they even stick around long enough to require chilling? So is the fridge the best place for them? And now, where in the fridge should we keep them? So many questions, and so far, no one has been egg-xactly sure.
Now, it seems there may finally be an answer. But first, let’s look at why it even matters.
Well, having a clean and properly organized fridge has multiple benefits. Not only does it stop contamination – and you really don’t want chicken juice all over your sandwiches – but also stops your food getting eaten by lurking bacteria. Most importantly, it can also significantly reduce unnecessary wastage caused by food spoiling before you’ve even had a chance to polish it off.
Unfortunately, it’s actually the place that you probably do keep them in that’s actually the worst for them – the door. Which kind of begs the question, why exactly do they make those little egg holder things that fit in the door shelf? Anyway, because the door is the bit that gets opened and closed (obviously), it’s also the bit where the temperature fluctuates the most and therefore becomes the warmest part.
Unsurprisingly, this rule doesn’t just apply to eggs either; the same rule applies to other fresh products such as milk, which also often a door dweller. As with milk, the rule is if it smells a bit funky, it probably is. Keeping it on the right temperature – between 35 to 38 degrees Fahrenheit is the optimum – will also give your food an extra boost in the lifespan stakes, stop you throwing quite so much out and save you a pretty penny or two in the long term.
It’s not just eggs that could benefit from optimum placement though. So without further ado, here’s a quick run through: stick anything that doesn’t need cooking on the top shelf, your dairy products on the middle/ lower shelves, your raw meat and fish on the bottom shelf (wrap it up, please) and your fruit and veg in the drawers at the bottom. Save your shelves for all of your jars and sauces.
So with less food waste, more money saved and fresher eggs for all; this seems like egg-cellent advice. So go home tonight, have a sort out and reap the rewards. We’re not yolk-ing.