The debate about egg storage has been ongoing. Mary Berry has settled the argument. Eggs have a good shelf life, but there's disagreement between Brits and Americans on where to store them.

In the UK, eggs are often left at room temperature. Americans keep them in the fridge. Mary Berry agrees with the American method in her book.

Mary wrote: Store eggs in the fridge, away from strong foods.

Place eggs pointed end down. Use them by the use-by date.

Mary says eggs can be stored in the freezer for six months.

The fridge is the best place to keep eggs fresh. A temperature of 4C or below helps.

You can keep eggs on the worktop, but a cool temperature is important.

Eggs should be on a fridge shelf, not in the door. This prevents spoiling and food poisoning.

In the UK, eggs are often kept at room temperature.

Jenna Kelly advises storing eggs in the fridge as soon as possible.

Eggs can be safely kept in the freezer for six months. Use them within four months for freshness.

Mary wrote that shelled raw eggs freeze well and can be stored for six months.

Add salt or sugar to eggs before freezing. This depends on the dish you're making.

To unfreeze eggs, thaw them at room temperature.

How do you pick the freshest eggs at the supermarket?

Mary advises checking the label for the freshest eggs. Look for a red lion on British hen eggs.

Egg packaging describes the farming method, such as free-range or organic.

Mary wrote that organic or free-range eggs are the best choice. They taste better and are more ethical.

Choose eggs with the longest use-by date. Check for damage or cracks.