handling-eggs

There are two types of people in the world: those who keep their eggs in the  fridge and those who think room temperature is best.

Each camp is convinced of its own common sense — and regards the other lot as cracked.

The controversy has raged for years and has recently been whisked up once again by a survey that found Britons are the least likely people in Europe to store eggs in the fridge.

Now the Daily Mail has commissioned a scientific study to provide the definitive answer to this vexed question.

The answer may surprise you. But first let’s remind ourselves of the arguments on both sides of the debate.

On one side are those who think that unless eggs are put in the fridge — which has a plastic rack for the purpose — there is a risk of food poisoning.

According to the British Egg Information Service, the only place to keep food cool and avoid temperature fluctuations is the fridge, ‘hence the advice on egg packs’.

This view is backed by two experts at Bristol University’s School of Veterinary Science, Dr Rosamund Baird and Dr Janet Corry, who say that if an egg is contaminated with the bacteria salmonella, storing it at room temperature allows the salmonella to multiply.

Worryingly, they say, you won’t be able to spot any change in colour, smell or consistency.

‘Salmonella will not multiply in the fridge,’ they say.

They acknowledge that ‘very few UK-produced eggs contain salmonella’.

In fact, British-produced, Lion-branded eggs account for 85 per cent of our egg market — and the brand is guaranteed to come from hens vaccinated against salmonella.