What is the benefit of room temp eggs in baking?!
What is the benefit of room temp eggs in baking?
If the eggs are cold, how will that affect the finished product?
Answers: I agree with Mmgirl.
Room temperature egg whites will whip up faster and hold their foam longer.
In my experience, a room-temperature egg won't curdle as easily as well, since it's less of a temperature shock. (This is if you're adding it to sauce or soup.)
If it's cookies or anything else, I don't think a cold egg or a room temperature egg really makes any difference. Source(s):
Personal experience, and 2 baking classes IT doesnt hinder the recipe from rising the way it should. Everything should be at room temperature if the end mixture will be baked. Room temperature eggs beat up fuller and tend to make baked goods rise better. I only use room temp eggs if I am going to be making something whipped or if the recipe calls for it. Other than that I have found that with cakes and cookies it doesn't really matter, because they still taste good. they will be at the same temp than the rest of the ingredients which makes a unified batter.