I asked 4 food experts the best way to store eggs-they all said the same thing

How to store various foods is often a huge debate, such as whether bread should be stored in the fridge or if tomatoes should be left on the countertop. Eggs are another common debate, with some opting for outside the fridge and others inside.

In the UK, eggs that are stamped with the British Lion mark are safe to consume even when runny or raw because they have been laid by hens vaccinated against salmonella. This also makes them safe to store at room temperature, but experts have other advice.

Bex Tonks, founder of St. Ewe Free Range Eggs, said: "Eggs hate fluctuation in temperatures, so if you can keep a constant ambient room temperature, as this is the temperature you purchased them, they will thank you for it.

"Another important storage tip is to make sure your eggs are pointed end down; this allows the air sack at the rounded end to expand and will keep the interior of the egg in better condition."

Another expert also recommended storing them in the fridge because they need a consistent temperature.

Henry O'Connor, egg expert and creator of Better Eggs, said: "Eggs should always be stored in the fridge, as they need a cool, consistent environment. Keeping them in their original box helps maintain a steady temperature and prevents cross-contamination. Refrigeration not only keeps eggs fresher for longer but also ensures the cleanest, most balanced taste."

For the best shelf life, the expert recommended storing them in their original packaging with the pointed end down, on a middle shelf rather than in the door.

When stored at around 4°C, their ideal temperature, eggs "typically remain safe to eat three to five weeks" after purchase. If you need to keep them longer, they can be cracked and frozen, though the yolks may need a pinch of salt or sugar to help maintain texture.

The expert added: "While hen diet and freshness have the biggest impact on flavour and quality, storage plays a key role too. Eggs kept refrigerated from the start retain their characteristic clean taste for longer, as cool temperatures slow oxidation and the development of sulphur compounds that can affect flavour.

"By contrast, eggs stored at room temperature for several days tend to develop stronger notes that some may not enjoy. Where possible, don't store your eggs near pungent foods, as their porous shells can absorb odours that dull their natural flavour."

Jason Webb, managing director of ETI, the UK's leading thermometer manufacturer, also recommended storing eggs in the fridge, at 4°C. The expert said this temperature will keep them fresh and safe to consume. Jason added: "However, by storing eggs within frequently opened and closed refrigerator door trays, it can lead to a fluctuation and rise in temperature.

"This can accelerate egg spoilage. With this constant temperature disruption, eggs will rise in temperature away from the optimum 4°C. If this disruption is continuous, and the optimum temperature is surpassed upward, anything over 4°C poses the risk of bacteria such as Salmonella.

"Furthermore, eggs should be stored with the pointed end facing downwards. This helps to keep the yolk centred and prevents it from touching the shell, which can cause it to stick and make the egg more difficult to peel."

Sarah Heaps, fridge freezer expert at AO.com, has also settled the debate on where it is best to store the common food.

She said: "When it comes to storing your eggs in your fridge or a cupboard, there is only one clear winner, the fridge. Keeping your eggs in the refrigerator helps keep them healthy and prolongs their shelf life far better than leaving them at room temperature.

"Make sure to put your fridge temperature at or below 4°C to keep your eggs as fresh as possible."

Another handy tip the expert also recommended was to store them in their original container, as this helps to protect the eggs from odours.

To store your eggs properly, Sarah advised storing them at the back of the fridge, away from the door.

She noted: "For the longest-lasting eggs, avoid washing them before use. The natural coating on the shell helps protect them from bacteria and keeps them fresher for longer. If you do need to clean them, it's best to do so right before cooking."
For the best flavour, bring the eggs up to room temperature as it improves their taste and texture, according to the expert.

Cold eggs straight from the fridge can sometimes cause them to curdle or not rise as well when baking. Simply remove them from the fridge 20 to 30 minutes before you need them.