Should eggs be at room temperature for baking?

Why is it important for eggs to be at room temperature?

Baking is a science. Every detail in the recipe and the way you execute it affects the outcome. If you make too many missteps, things won't turn out as you expected. In baking, unlike cooking, where it's easier to make adjustments, the results are more strict and final. That's why baking recipes come with very specific instructions, including the temperature of the ingredients.

Why are room temperature eggs better?

According to Martin Philip, ambassador of King Arthur Baking Company, in most baking recipes, eggs are almost always used at room temperature. Room temperature eggs help the batter maintain its silky texture, while cold eggs can lead to a thickening of the batter and a denser structure. This is also true for yeast-based doughs. Cold eggs can cause very slow rising of the dough and lead to dense doughs with poor volume.

What is room temperature?

Room temperature is around 20-22°C. How can you know if your eggs are at this temperature? If you are within about 5 degrees above or below 20°C, you can proceed with the recipe. You can also crack the eggs into a bowl and use a probe thermometer to confirm the temperature.

How to achieve room temperature eggs?

The best way to achieve room temperature eggs is to leave them on the counter for about 30 minutes to 1 hour before use. They will warm up faster outside of the container, so place them on a tray or plate. If you're in a hurry, you can place them in a bowl and cover them with warm tap water. While you gather and prepare the other ingredients, your eggs will be ready.

Conclusion

The next time your recipe calls for room temperature eggs, don't skip this step. Following this small but important detail can make the difference between a delicious, beautifully baked cake and a disappointing result. Follow these tips, and you'll achieve perfect results every time.