The Fastest Way to Bring Eggs to Room Temperature
Most baking recipes use eggs at room temperature. This is important because eggs function best when they are between 68 and 70 ° F: they bind more easily to other ingredients, become more bulky, and disperse more easily in the batter than they would otherwise. But what if you forgot to take out the eggs ahead of time?
Well-known baking author Alisa Medrich tackles this issue for Food52, and her favorite shortcut is game-changing. (Here’s a hint: never, never microwave.) In short:
- Hack them all first.
- Place them in a stainless steel bowl that heats up faster than glass.
- Place the bowl in warm water and stir with your finger.
This ensures that the eggs never get too warm (which is also bad). The key is really in stainless steel. She writes:
Stainless steel heats up faster than glass when you put a bowl in warm water, and does not retain heat until the glass after it has been removed, so the bowl does not continue to heat up the eggs after you take it out of the water. It’s all about control!
So what if the recipe calls for adding eggs one at a time or the eggs need to be separated? She also refers to these scenarios. You can find out more about this at the link below.
The Best Way to Bring Eggs to Room Temperature | Food52
Skillet is a new blog from Lifehacker about being cool in the kitchen. Follow us on Twitter here .