Eggs have a relatively long shelf life if stored correctly but there is so much conflicting advice as to what exactly that means.
While many people argue that the fridge is the best place for them, James Martin claimed that it’s not the case.
Speaking previously to ITV’s This Morning presenters, he revealed the reason why he never keeps eggs chilled – and why you should do the same.
The chef explained that it’s not about where is best to keep them fresh, but rather how the porous shells interact with their surroundings.
He explained that the permeable shells of “all eggs” make them susceptible to many changes – one of which is their flavour.
During his segment on the ITV show, James baked two Victoria Sponge cakes with different types of eggs from ducks and hens.
He told the presenters that “the quality of eggs is key” for a good bake, but urged people to pay attention to where they’re keeping them for one important reason.
James explained that when kept in the fridge, eggs “absorb all the flavours from the fridge” and can end up tasting more like other ingredients.
Of course, this is impossible to notice without any warning that is until you eat them.
While vegetables like peppers, celery and cucumber are unlikely to affect the flavour of eggs, pungent produce is a risk.
Onions, garlic, and strongly flavoured leftovers like curry can all seep into the pores of eggshells – especially if the eggs are stored loosely in the door rack.
But while this may sound unfavourable for things like baking, James suggested that it can be used to your advantage.
He said: “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.
“The truffle flavour has gone through the egg and into the egg itself.”
