Kitchen Tips Tuesday: Bringing Eggs to Room Temperature

Many recipes call for eggs to be “room temperature” when they are being used for baking. The reason being that eggs disperse more readily and evenly through the batter when they are not too cold, and egg whites beat more quickly at room temperature.


So what do you do if you are ready to bake, but the eggs are still sitting in the fridge?
To take the chill off of eggs, gently place them in a bowl of warm water for about 5 minutes, or until they are no longer cold to the touch. Do not use boiling water, or the eggs will start to cook.

Dry them off and commence baking!  You will notice a difference.

photo:Glasshouse Images

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