At Yeo Valley’s Good Food and Eating Well conference last year, Christine Storry of the Dynamic Food Board, a UK body that promotes sustainable, local food procurement, estimated that “more than 700 million eggs are wasted in the UK each year”; that’s roughly 45,000 tonnes, or almost equivalent to the weight of the Titanic. She also noted that only 22% of us know how to test if an egg is fresh and safe to eat.
To keep them at their best, store eggs in a cool place at a stable temperature below 20C, because fluctuating heat and direct sunlight can affect their quality. To test a raw egg’s freshness, put it in a bowl of water: if it sinks and lies flat, it’s fresh; if it stands upright, it’s safe but needs eating soon; and if it floats, it’s past its best, so feed it to the compost monster.
