‘Never put eggs in the fridge’ James Martin warns why it is the worst thing to do

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

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James Martin returned to the This Morning kitchen for the first time this year to make two delicous dishes for Phillip Schofield and Holly Willoughby. After creating a Victoria Sponge that is fit for the Queen, the TV chef spoke about the differences between using duck eggs and hen eggs when making a sponge cake. He also revealed why eggs should never be kept in the fridge.

He told the presenters: “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.” 

As the mixer was going, he added in the eggs one at a time and explained: “Five eggs equates to 250g, a lot of the time you weigh the eggs in the shell. 

“The duck eggs are slightly bigger.” 

Later on, as James moved to another step, Holly turned to Phil and discussed the two sponges and 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 becasue of the eggs used. 

He explained: “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 hens 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 maderia cake, lighter in texture. 

“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,” he added. 

Then explained: “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 flim 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.

“The truffle flavour has gone through the egg and into the egg itself,” James said. 

The location of eggs in a kitchen is controversial and many may not want other flavours entering their eggs.

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.” 

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