Eggs will be fresh for 12 months when stored in 1 unconventional kitchen place

Common sense dictates that eggs should be kept in the fridge, not left out at room temperature.

When stored in their carton in the fridge, eggs stay fresh for about three weeks. Separated egg whites can last up to three weeks in a sealed container, while yolks remain good for around three days when covered and refrigerated.

But if you're looking to extend the shelf life of your eggs, a simple food storage trick could be just the ticket. The British Egg Industry Council has revealed that eggs can safely be stored for an incredible 12 months.

READ MORE: Fry eggs without a pan in seconds using cook’s 'delicious' method

READ MORE: Easy French toast recipe doesn't need a frying pan and is ready in 10-minutes

This means you could always have eggs stashed away ready to jazz up a breakfast dish or salad. The Council offers advice on freezing whole eggs, as well as yolks and whites separately, to help reduce food waste, reports the Express.

It points out that while eggs can be frozen for a year, it's best to use them within four months to ensure they're at their freshest.

The guidelines are straightforward: "To freeze eggs whole, the white and yolk will need to be beaten together. Pour the contents into a container suitable for the freezer, label with the date, seal and freeze."

According to the Council, freezing egg whites is a "simple procedure". All you need to do is pour them into a container, mix them together, seal it tightly and freeze. For a quicker defrosting process, it's advised to freeze them in smaller quantities.

This tip is particularly useful when recipes require only egg yolks or whites, leaving you with leftovers that might otherwise be discarded.

However, freezing egg yolks requires a few more steps. Firstly, they need to be separated and placed into a container. Due to their thicker consistency, egg yolks will gel if left in their original state, making them unsuitable for use in recipes.

To avoid this, add half a teaspoon of salt, or one to one-and-a-half tablespoons of sugar for each 240ml of raw egg. Use salt for savoury dishes and sugar for sweet ones.

It's vital to ensure your eggs are properly defrosted before consumption. Regardless of their form (egg whites, yolks or mixed), frozen eggs must be completely thawed and can only be consumed in thoroughly cooked meals.

They should never be cooked directly from frozen. To defrost, move the egg from the freezer to the fridge overnight to prevent exposure to bacteria. For a quicker method, run cold water over the frozen container. Finally, make sure to use the eggs as soon as they have thawed.

Help us improve our content by completing the survey below. We'd love to hear from you!