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Lion
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 Thu, Sep 05 2019, 6:34 pm
Why do some recipes demand that eggs be at room temperature? What difference does it make?
Thanks
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ra_mom
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Thu, Sep 05 2019, 6:41 pm
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Eggs whip up to a greater volume when they’ve had a chance to warm up a bit, about 30 minutes.
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imasinger
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Thu, Sep 05 2019, 6:41 pm
If you're whipping egg whites, like in meringues or angel food cake, then it does make a difference because more air gets into the room temperature whites than colder whites. Similarly, it makes sense to paint challah with room temperature egg yolk, possibly warmed with a small amount of warm or hot water.
But in regular baking, it doesn't make much of a difference.
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challahchallah
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Thu, Sep 05 2019, 6:53 pm
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Also, if you need a room temperature egg but you didn’t plan ahead (which is me, almost always), you can warm it up quickly by setting the egg in a bowl of warm-ish water.
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Raisin
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Fri, Sep 06 2019, 10:09 am
Still all fridges come with an egg tray in the door.
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r1
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Fri, Sep 06 2019, 10:16 am
| Raisin wrote: | | Still all fridges come with an egg tray in the door. |
Definitely not all
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Rubber Ducky
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Fri, Sep 06 2019, 10:42 am
Thank you for posting that link, it was very informative.
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