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Old 06-22-2013, 12:49 PM   #1
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Question Eggs at room temp?

Here is another question for the group....

When baking do you set out your eggs on the counter and let them come to room temperature before adding them to your other ingredients?

I think it was the Barefoot Contessa on one of her older shows that said she does this. I don''t remember the reasoning.....maybe it makes the batter lighter and again it may have been for the particular dessert she was making too. I don't remember what she was making at the time.
She also said that if you didn't have time you could set them out on your counter the night before.

What is everyones opinion on this?.....come on...I know you have one

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Old 06-22-2013, 01:19 PM   #2
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I prefer to use my eggs at room temperature when I know I'm going to need them. They are much better this way especially when I am making Meringues. They seem to whip up far more. We used to keep them in the pantry when I was a kid. It may just be a matter of choice but I believe you get better results when used at room temperature
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Old 06-22-2013, 04:31 PM   #3
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One of the 'rules' of baking is that all your ingredients should be at the same temperature. If I remember, I take things out in advance.
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Old 06-22-2013, 05:10 PM   #4
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Quote:
Originally Posted by Andy M. View Post
One of the 'rules' of baking is that all your ingredients should be at the same temperature. If I remember, I take things out in advance.
Me too Andy. Works better that way
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Old 06-22-2013, 05:24 PM   #5
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Lots of places, Mexico comes to mind, leave their eggs out at room temp all the time.
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Old 06-22-2013, 05:49 PM   #6
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I will bring mine to room temperature for recipes but store them in the fridge. It must be because that's what my parents did and also because they are refrigerated when I purchase them. However, I knew a lady who had her own chickens and she never chilled her eggs.

I wonder when it began to be the norm to chill the eggs?
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Old 06-22-2013, 06:36 PM   #7
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Ingredients incorporate much more evenly when they are all at room temperature, especially in cakes. It improves the end result.

When I need to get them up to room temp fast because I forgot to take them out, I put them in a small bowl and fill the bowl with very warm tap water, they will be ready to use in about 10 minutes.
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Old 06-22-2013, 06:47 PM   #8
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Lots of places, Mexico comes to mind, leave their eggs out at room temp all the time.
I've heard that in places where there's lack of refrigeration, people coat the eggs with something like Crisco to seal the pores and protect the insides.

I, too, try to set eggs out on the counter early for whatever recipe.
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Old 06-22-2013, 07:38 PM   #9
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I never remember to pull them out of the refrigerator ahead of time!

I like bakechef's tip, that would work for me!

When I was little my Grandmother did not refrigerate eggs and we seldom had a problem with bad eggs. The eggs were fresh and we had a new batch every day or so. Any that were left after a couple of days went into the dog's food dish or the pig's bucket. I have been told that it is not safe to take eggs that have been refrigerated and then leave them on the counter for extended periods of time. Now days I see no reason to take the risk.

If you think about it eggs were designed to be held at room temperature!
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Old 06-22-2013, 07:52 PM   #10
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Originally Posted by tinlizzie View Post

I've heard that in places where there's lack of refrigeration, people coat the eggs with something like Crisco to seal the pores and protect the insides.

I, too, try to set eggs out on the counter early for whatever recipe.
I don't think where we've been in Mexico coats them with anything, they sit on huge pallets in the middle of the grocery stores. Fresh from the chickens. Or not, so far so good.
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