Most of us come home from the supermarket and stash food in the fridge without much thought, often tucking eggs into the handy compartment on the door. But according to food experts, that familiar spot may actually shorten their shelf life.
The door is the warmest part of the fridge, and every time it swings open, temperatures fluctuate.
This creates the perfect environment for bacteria to grow and can make eggs spoil faster. So where should you keep them instead?
This article is for general information only and should not replace food safety guidance. Storage conditions vary by fridge and household. Always check packaging, follow use-by or best-before dates, and cook eggs thoroughly before eating.
Why The Middle Shelf Works Best
The middle shelf of your fridge offers the most stable, consistent temperature.
It is said that storing eggs here can keep them fresh for up to three weeks longer than if they were left at room temperature or in the door compartment.
Keeping eggs in their original carton also helps. The carton prevents the porous shells from absorbing strong odours from other foods and provides a protective barrier against damage.
Small Storage Tricks That Make A Big Difference
Place eggs with the pointed end down to help the yolk stay centred and preserve freshness.
Avoid washing eggs before storage, as this strips away their natural coating and increases the risk of bacteria getting inside.
In the UK, eggs are usually marked with a best-before date of 28 days after being laid. When refrigerated properly, they can remain safe to eat two to three weeks past that date, though they should always be cooked thoroughly.
For anyone prone to leaving eggs on the counter, consider this: quality begins to drop within days at room temperature, especially in warmer weather.
By contrast, refrigerated eggs can stay in good condition for three to five weeks.
So next time you unpack your shopping, skip the fridge door and give those eggs pride of place on the middle shelf – your breakfasts will thank you for it.
