Avoid common eggs storage mistake that leads to 'accelerated' spoilage - expert warning
Storing eggs correctly can make a big difference in their freshness and longevity, and an expert is raising awareness of one common mistake when keeping them in the fridge.
Understanding how fridge temperatures vary can help you avoid one common storage error and keep your eggs fresh for longer.
According to experts, certain parts of the fridge are warmer than others, which can affect how quickly perishable items, like eggs, spoil.
Melissa Kilcoyne, Business Development Manager from certified online training course provider, Virtual College - who offers food storage and food hygiene training - explained which spot is a no-go and why.
One of the most common mistakes people make is placing eggs in the fridge door, a spot that may seem convenient but could lead to faster spoilage.
She said: “Use the top shelf to store ready-to-eat foods such as cooked meats, sandwich fillings and leftovers as they won’t drip down and contaminate other items. Leftovers usually last up to four days on the top shelf.
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“Place dairy products, eggs and packaged food that doesn’t require cooking on the middle shelves, as the temperature is slightly cooler here.”
Since the fridge door is often opened and closed, it’s the warmest part of the fridge, making it less ideal for perishable foods.
Instead, reserve this space for items with natural preservatives, like sauces and drinks, which can better withstand the temperature fluctuations.
The storage pro added: “The lower shelf is the coolest part of the fridge and is where raw meats and fish in sealed containers should be stored, to minimise the chances of cross-contamination.
“Use the crisper drawers for storing fruit and vegetables. Just make sure to keep them separated as some fruits such as peaches, plums and pears can produce gas that makes vegetables rot at a faster pace.”
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She also reminded the importance of regularly checking for mould and bacteria, which can lead to serious illness if accidentally ingested.
Melissa said: “The majority of condiments that haven’t been opened can be stored at room temperature in a cupboard, but once they have been opened, they should always be stored in a fridge.
“Shelves in the door are ideal for this kind of item, but otherwise you should store open condiments at the top of a fridge.
“Make sure to clear these out every few months, to ensure they are not producing mould spores, which become airborne.”
