James Martin has shared one of his top tips with viewers – urging them "not to store eggs in fridge" when it comes to cooking.
The celebrity chef appeared on ITV's This Morning Show on Thursday and show how to bake a classic Victoria sponge cake using two different types of eggs.
He made two sponge cake – one using duck eggs and the other with hens egg – and explained the quality of eggs is key to baking a light and fluffy.
Presenters Holly Willoughby and Phillip Schofield pointed out the difference that one cake has collapsed and the other one looked darker.
"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.
“If you can get duck eggs, they’re beautiful."
Then James shared a tip to cooking fans, saying: "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.
"They absorb all the flavours from the fridge."
The pro cook also shared a way to make truffle scrambled eggs without spending a fortune on the fancy ingredient.
"In the restaurant we put the truffle in a bowl with rice and put the eggs on the top and cling film it and leave it overnight," he explained.
“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."
Hence if you don't want the eggs to absorb the smell of other foods in the fridge, it's best to store them in a dry, cool place.
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