Pastry chefs settle the matter.
Maybe youve skipped this step because you forgot to take the eggs out of the fridge ahead of time.
Or maybe you always adhere to the instructions.
Either way, let’s get to the bottom of why many baking recipes call for room-temperature eggs.
Whats the Reason for Room-Temperature Eggs?
Many baking recipes start with what’s called the creaming method.
Simply Recipes / Hannah Dela Cruz
It’s when solid fat (often butter) is beaten with sugar to incorporate air.
And hardened butter can’t hold any of the tiny air bubbles you’re trying to beat in.
Simply Recipes / Hannah Dela Cruz
When Are Room-Temperature Eggs Important?
Simply Recipes / Kalisa Marie Martin
If you dont mind a denser cake and opt for cold eggs, expect a longer baking time.
The colder the batter, the longer the cook time, says Stamp.
Meringues, such aspavlova, are also more stable when made with room temperature egg whites.
Not sure if the eggs are ready to be mixed in?
It should be warm to the touch.
The egg will feel as though you are touching someone elses hand, she says.
If it has a chill to it or makes your palm cold then it is not room temperature."
Egg Temperature
Room temperature typically ranges from 68F to 72 F (20F to 21C).
