Experts have weighed in as the age-old debate is reignited: Where do you store your eggs?
TV chef James Martin, 50, rehashed the argument yesterday on This Morning, where he said that people should never store their eggs in the fridge, because they are porous and will absorb the flavours of the items around them.
However, British nutritionist Kate Llewelyn-Waters told Femail that where to store your eggs depends on what usage you plan to make of them, adding that eggs used to make mayonnaise should be put in the fridge, while eggs that will be poaches or fried should be stored in a dry cupboard.
She added that some types of ingredients, including fruits like mangos, apples and watermelons, should never be refrigerated because it can cause them to harden, lose their flavour or colours.
James Martin was adamant that eggs don't belong in the fridge as he appeared on This Morning yesterday to demonstrate how to prepare Victoria sponge cakes.
He explained to viewers that eggs should 'never be stored in the fridge' as they are porous, advising the cupboard instead. The celebrity chef explained the texture of the shell causes them to absorb other flavours.
James' comments are despite the fact the eggs are kept fresher in the fridge, meaning they also last longer.
Kate Llewelyn-Water explained that the most important factor to think about when storing your eggs is the way you plan on using them.
"Whilst US advice is to refrigerate eggs, current European advice is to store your eggs in a cool cupboard, as it is believed that condensation in the fridge can lead to bacteria multiplying," she said.
"It appears lots of people think eggs should always refrigerated, however, how you plan to use your eggs determines how they should be stored.
"If you plan to separate the eggs to make mayonnaise for example, keeping them in the fridge is best, as the yolks remain firmer.
"Eggs that will be fried or poached should stay in a cupboard at room temperature, because 'when you fry a chilled egg it decreases the oil and pan temperature, so frying takes longer.
"Likewise, if poaching an egg, a chilled egg from the fridge lowers the temperature of the water, so it cooks more slowly and may increase the risk of the white spreading."
But on some occasions, like with scrambled or boiled eggs, where you store them doesn't matter.
'A chilled boiled egg will take a little longer to cook, however, the result will be the same as using an un-refrigerated egg,' she said.
Kate also offered a hack to make sure you keep your eggs in tip-top shape.
'One tip which I always find helpful is that if you do keep eggs in the fridge try not to store them in the egg holders that are often found in the fridge door.
'This is because when you open and close the door it shakes the eggs, and then when you break the egg it may split more easily. Instead, I recommend storing them in an airtight container (to reduce losing moisture) near the back of the fridge,' the expert added.