Ever started baking a cake only to realise the recipe calls for room-temperature eggs? You’re not alone. It’s a common stumbling block for beginner bakers. And if you’re anything like me, you probably push on anyway, only to end up with a cake that’s not quite right.
So, do your eggs really need to be at room temperature for baking, or is it an old wives’ tale?
Let’s crack this wide open.
Why do recipes call for room-temperature eggs?
Eggs at the right temperature play a crucial role in baking. Most recipes, especially those for cakes, cookies, and other baked goods, are designed with room-temperature ingredients in mind. Eggs that are too cold can result in dense batter, uneven mixing, or flat cakes.
Here’s why room temperature matters:
- Better emulsification: Room temperature eggs mix more easily with butter and sugar, creating a smoother batter.
- More volume in whipping: When making meringue or a sponge cake, room-temperature egg whites whip up faster and hold more air.
- Even baking: Cold eggs can solidify melted butter, affecting the texture of your batter.
What is a “large egg at room temperature”?
Most recipes assume you’re using large eggs, which weigh around 57–60 grams, including the shell. If you use smaller or larger eggs, you could throw off the balance of liquid and fat in the recipe, which can affect texture and rise.
For reference, medium eggs weigh approximately 50 grams, and extra-large eggs weigh closer to 65 grams. When accuracy matters, such as in sponge cakes or macarons, you can crack and weigh the eggs without the shell to ensure an exact match with the recipe.
That being said, if you are buying eggs labelled ‘large eggs’, you should be fine.
What is “room temperature” for eggs?
Room temperature typically means around 20°C to 22°C. If your eggs have been sitting on the counter for 30–60 minutes, they’ve probably reached that range. As long as they aren’t chilly to the touch, they should be okay.
How to bring eggs to room temperature quickly
Forgot to take your eggs out of the fridge? Don’t worry. Here are a few quick ways to bring them to room temperature:
1. Warm water method
The quickest and safest way to bring eggs to room temperature is to pop them in a bowl of warm (not hot) water for 5 to 10 minutes.
2. Countertop method
If you have more time, let the eggs sit out for about 30 minutes.
3. Use your hands
If you’re using only one or two eggs, hold them in your hands for a few minutes to warm them slightly.
How long can eggs be left at room temperature?
In Australia, it’s generally recommended to keep eggs refrigerated to reduce the risk of Salmonella. However, it’s safe to leave eggs out of the fridge for up to 2 hours, or 1 hour on a hot day (over 32°C).
Can you put room-temperature eggs back in the fridge?
Yes, if the eggs have been out of the fridge for less than 2 hours. If they’ve been out longer, it’s safer to use them immediately or discard them.
Are eggs safe to leave out overnight?
Leaving eggs out overnight is not recommended. Bacteria like Salmonella enteritidis can multiply rapidly at room temperature, especially once the egg’s protective cuticle is washed off.
The science behind eggs and baking
Yes, especially in delicate recipes like:
Cakes (especially sponge and butter cakes): Room-temperature eggs mix more smoothly into the batter, helping to create a stable emulsion with the butter and sugar. Cold eggs can cause the batter to curdle, leading to a dense or uneven cake.
Cookies: Eggs at room temperature help the dough hold together more evenly, which promotes a consistent spread in the oven. Cold eggs can cause the butter to firm up during mixing, leading to cookies that are thicker or irregular in shape.
Custards and cheesecakes: These desserts rely on careful mixing to prevent the addition of too much air.
Meringues: Room-temperature egg whites trap air more efficiently when whipped, resulting in a fluffier and more stable meringue. Cold whites take longer to whip and may not reach the same volume.
When egg temperature doesn’t matter
While room temperature eggs are best for most baking, there are times when it’s less important. For example, if you’re making brownies, pancakes, or muffins, these don’t require precise ingredient temperatures to turn out well. Using cold eggs usually won’t ruin the result; it may slightly affect the texture or rise, but for most people, the difference won’t be that noticeable.
That said, if a recipe specifically calls for room-temperature eggs, it’s still best to follow the instructions for a delicious result.
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