James Martin warns against putting eggs in the fridge

James Martin says you should 'never put eggs in the fridge'

We use your sign-up to provide content in ways you’ve consented to and to improve our understanding of you. This may include adverts from us and 3rd parties based on our understanding. You can unsubscribe at any time. More info

Storing eggs is a controversial subject; you buy them down an ambient aisle in the supermarket, yet most households place them in a fridge when they get home. TV chef James Martin explained why eggs should “never be put in the fridge”. 

James joined This Morning’s presenters Phillip Schofield and Holly Willoughby to demonstrate how sponge cakes are made, and why duck eggs create a better cake. 

He said: “If you can get duck eggs, they’re beautiful. They’re almost see-through, they’re porous – well all eggs are porous that’s why you don’t put them in the fridge by the way [because] they absorb all the flavours from the fridge. 

“If you have truffle for instance – in the restaurant we put that in a bowl with rice and put the eggs on the top and cling film it and leave it overnight. 

“When you break the eggs in the morning for breakfast for customers, [you get] truffle scrambled eggs but there’s no truffle in it.” 

According to the Food Standards Agency, you should “store whole eggs in a cool dry place, ideally in the fridge, until you use them”. 

The reason for this is: “Storing eggs at a constant cool temperature will help to keep them safe.” 

In terms of the difference, duck eggs make to a sponge cake, he added: “I’ve got you one each cake here – one of which is done with hens eggs, and I’m using Cacklebean eggs because the quality of the eggs is key.

“Five eggs equates to 250g, a lot of the time you weigh the eggs in the shell. The duck eggs are slightly bigger.” 

As James moved on with the recipe, Holly turned to Philip and discussed the two sponge cakes and the different eggs used: “I don’t know if I can tell the difference?” 

“I’m going to say the one that collapsed and fell over here [on my plate] is lighter,” Phillip replied. 

Holly turned to James and asked: “I’m going to say the slightly darker [sponge] is the duck eggs?” To which he said she was correct. 

After the cakes had finished baking, James showed viewers how different they were just because of the eggs used. 

He said: “Now if you see the difference between the two, this is one that has been made with the duck eggs, this is the one that has been made with the hen’s eggs.” 

“So that’s why it’s lighter because it rises more,” Holly noted. 

“Look at the difference!” James remarked. “All it is is changing those eggs in there.

“They were [baked in] identical tins and you can see if I cut down the middle you can see…it’s almost like a Madeira cake, lighter in texture.” 

James previously revealed what his favourite dishes to cook for supper are. He said: “I’m a big lover of fish. 

“Back in autumn, sardines were bang in season, and they’re delicious. I’ve just been grilling them and having them with ratatouille made with vegetables from the garden. 

“I like eating whatever’s in season. Just simple, tasty food.”

There is an ingredient James refuses to cook with: “Horseradish. It’s the food of the devil. I dislike it more than hell. 

“People have tried to do different things to get me to like it, but whatever they do I still can’t eat it.”

Source: Read Full Article