How to Bring Cold Eggs to Room Temperature Quickly
Many recipes need ingredients to be at room temperature – you’ve probably mastered the art of quickly softening butter, but what will you do when your eggs are cold in the refrigerator, ready to bake, and your recipe requires them? be room temperature?
Food52 offers two solutions, each of which exploits the conductivity of water: because it is denser than air, it transfers temperature faster. (This is why frozen food melts much faster in a bowl of cold water than it does in air.)
Basically, cold eggs need to be dipped in warm water. You can do this by leaving the eggs in their shells – place them in a bowl of warm water for a few minutes – or break the eggs into a bowl and place it in a large bowl of warm water. Stainless steel, which is thinner and has a lower specific heat, is better suited for this than glass.
Now I would like to write a thank you note to my high school chemistry teacher, because we just used the concept of specific heat in real life.