Eggs are a staple item in most kitchens, but exactly where to keep them is still one of those much-debated subjects.
While some households keep them in the cupboard, arguing that they aren't refrigerated in the supermarkets, others always have them in the fridge.
While most agree UK eggs are safe to keep in the cupboard, because the chickens that lay the eggs are vaccinated against the likes of salmonella, some disagree.
One chef has explained that eggs should be kept in the fridge - but not on the designated shelf - for the "perfect protection".
Many will be familiar with the egg-trays that often come inside the doors of fridges, but Head Pastry Chef at award-winning Fallow Restaurant Anna Williams believes this isn't the best place to keep them.
They should be kept out of ceramic boxes in the middle of the fridge, according to The Express.
Anna said: "Eggs are best kept on a middle fridge shelf close to the back in the cardboard they come in.
"This location in the fridge is best to keep the eggs at a constant temperature and the cardboard boxes provide the perfect level of protection, plus they will have the expiry date on them."
On the same shelf is where you should keep leftovers, sandwich fillings and condiments.
Once you have cracked open an egg, the storage advice changes. Anna recommends keeping whites and yolks in their own covered bowl, away from other ingredients.
She explained: "Bacteria can form on the porous eggshells and can easily contaminate the other eggs."
According to the Food Standards Agency (FSA) the best way to store eggs is at a "constant cool temperature".
On its website, it says: "Store whole eggs in a cool dry place, ideally in the fridge, until you use them. Storing eggs at a constant cool temperature will help to keep them safe."
"Only break the eggs you will need for the day and avoid storing liquid egg for more than 24 hours.
"Never add new eggs to a batch of liquid egg – use up one batch and then start another."
Where do you keep your eggs? Let us know in the comment section below.
