UK households urged to not cook eggs straight from fridge for 1 safety reason

Eggs are a breakfast staple across the UK, whether fried, scrambled, poached, or soft-boiled with toast soldiers. But while most of us crack them straight into a pan without a second thought, experts are warning that cooking eggs directly from the fridge could spoil both their texture and flavour and, in rare cases, even affect safety.

According to Tom Ferris, an expert from Roostys, a website specialising in chicken care products, the key to perfectly cooked eggs is simple: let them rest for around 30 minutes after removing them from the fridge before cooking.

"If you crack an egg straight from the fridge into a frying pan, it might look fine when cooked, but the yolk will still be just blood warm," Ferris said.

"That can affect not only the texture and flavour but also, in some cases, the safety of the egg."

The science behind the rule lies in how cold eggs respond to heat. When chilled, the egg white can firm up too quickly while the yolk remains undercooked, leading to uneven cooking.

This is why cold eggs often produce cloudy whites and yolks that don't fully set. In older or imported eggs, this uneven heat could allow bacteria such as salmonella to survive, especially in countries where hens are not routinely vaccinated.

UK eggs, however, are considered among the safest in the world thanks to the British Lion Mark system, which ensures hens are vaccinated against salmonella.

"If your eggs have the Lion mark on the shell, you can be confident they're from healthy, vaccinated hens," Ferris said. This also explains why UK supermarkets often sell eggs at room temperature.

Still, refrigeration at home is recommended to maintain freshness and prevent ageing. But Ferris stresses the importance of the 30-minute resting period before cooking.

This allows the egg's internal temperature to rise gradually, preventing cracked shells when boiling, rubbery whites when frying, and uneven baking in cakes.

Ferris warns that baking with cold eggs can also cause issues. "Cold eggs don't mix well with butter or sugar. They can curdle the batter and cause cakes to bake unevenly," he said.

Official guidance from The British Egg Information Service mirrors this advice: eggs should be stored below 20°C and taken out 30 minutes before cooking for best results.

"Eggs are more sensitive than people realise," Ferris added. "A small step like letting them come to room temperature can make a huge difference to your breakfast, and your baking."