James Martin Warns Against Putting Eggs In The Fridge: Here’s Why

Egg storage is a controversial topic; You buy them in an environmental aisle at the grocery store, however most households put them in a refrigerator when they get home. TV chef James Martin explained why eggs “should never be put in the fridge.”

James joined This Morning presenters Phillip Schofield and Holly Willoughby to demonstrate how sponge cake is made and why duck eggs make a better cake.

He said: “If you can get duck eggs, they are beautiful. They’re almost transparent, 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 flavors from the fridge.

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

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

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As James continued with the recipe, Holly turned to Philip and talked about 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] it’s lighter,” replied Phillip.

Holly turned to James and asked, “I’m going to say the tone is a little darker.” [sponge] are they duck eggs? To which he said that she was right.

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

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

“That’s why it’s lighter because it rises higher,” Holly noted.

“Look at the difference!” James commented. “All it comes down to is changing those eggs in there.

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

James previously revealed what his favorite dishes to cook for dinner are. He said: “I am a huge fish lover.

“In the fall, the sardines were in full season and they are delicious. I’ve been grilling them and eating them with ratatouille made with garden vegetables.

“I like to eat whatever is in season. Just simple and tasty food.”

There is one ingredient that James refuses to cook with: “Horseradish. It’s the devil’s food. I dislike him more than hell.

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

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