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When baking, is it best to let eggs come to room temperature before adding then into the mix?

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Wholefoods_user_icon
a Whole Foods Market Customer added about 1 year ago
Voted the Best Answer!

Yes. The exception is when you are using egg whites for whipping. They whip better cold.

Open-uri20130104-6994-uu5d46-0
Pastry Craft added about 1 year ago

Actually, whites whip more quickly and easily when room temp or warm and when they are older. Stabilize your fully-whipped meringue by letting it run on the mixer on low speed for 2-3 minutes. This causes the bubles to be more uniform and thus, a more stable meringue.

Bill F added about 1 year ago

Not only eggs but most ingredients at room temperature will help all the ingredients incorporate better

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ENunn added about 1 year ago

And, you can place them in a bowl of warm water to speed it along.

Open-uri20130104-6994-uu5d46-0
Pastry Craft added about 1 year ago

Absolutely. When making a recipe that involves creaming butter and sugar, the room temperature eggs will emulsify with the fat creating a better crumb. Eggs also foam (whip to full volume) better when room temperature. This includes whites. Whites always whip to better volume with room temperature, warm and are older.

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