Forget to pull out your eggs before baking? No problem! Let me explain How to Get Room Temperature Eggs, and why you want them.
Hi Bold Bakers!
Eggs, directly from the fridge, are not a baker’s best friend. To get the best results from your eggs you need to know How to Get Room Temperature Eggs in a hurry! Even the Biggest Boldest Bakers sometimes forget the most important thing about baking is that baking is a science. This means taking your time and being methodical. When you’re baking and you’re just 30 minutes away from your favorite sweet treat, it’s really hard not to want to cut corners or save time.
One of the most important steps in baking is preparation, or “mise en place,” the French term for ‘everything in its place.’ In cooking terms, this means pre-chopping and organizing any ingredients you’ll be using. In baking, it means a bit more. Not only is it really important to measure everything out exactly to the recipe, but to make sure all of your ingredients that need to be at room temperature are at room temperature. This means leaving butter out to soften and leaving eggs out of the fridge so they can reach room temperature.
When baking, you almost always want the ingredients to be the same temperature as each other. You don’t want hot hitting cold, and vice versa. If they’re not the same temperature, you can cause ingredients to set and not incorporate properly into the other ingredients. An example of this is ‘tempering.’
Do Eggs Have to be Room Temperature for Baking?
Room temperature eggs whip up SO much better than cold eggs. If you are making my Jelly Donut Macarons, it is really important for the eggs to whip up light and fluffy. When making a meringue, like in my Meringue Roulade, you need volume and so it’s crucial to have room temperature eggs.
Fun Baking Fact: In kitchens, chefs would leave eggs out for macaroons, cookies, etc. for hours before making them.
How to Get Room Temperature Eggs (If You Forgot To Leave Them Out)
Simply submerge cold eggs in warm water for about 3-4 minutes. This way you can go straight from the fridge to the mixing bowl! This will warm the egg without cooking it. This is one of my favorite ways to save time while still getting the best results from your eggs.
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Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!
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