When & Why to Use Room Temperature Eggs

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When & Why to Use Room Temperature Eggs

Some recipes specify that the eggs or egg whites be at room temperature when added. However, for recipes that don’t specify room temperature eggs, use eggs straight from the refrigerator.

In the case of cheesecakes and other batters with a high fat content, adding cold eggs could re-harden the fat, making the batter appear curdled or lumpy, possibly affecting the texture of the baked product. To avoid this, make sure you use room temperature eggs for baking. Remove the eggs from the refrigerator about 30 minutes before use, or put them in a bowl of warm water while assembling the other ingredients.

Recipes that involve beating eggs or egg whites, with or without sugar, into a stable foam – soufflés, meringues, angel and sponge cakes – also specify room temperature eggs. That’s because eggs whip up to a greater volume when they’ve had a chance to warm up a bit, 20 to 30 minutes.  Because it’s easiest to separate whites from yolks cleanly when they are refrigerator-cold, this should be done when starting the recipe. Then let the whites stand at room temperature while you prepare the baking pan, equipment and other ingredients.

Can You Freeze Eggs?

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Can I Freeze Eggs?

If you have more eggs than you can use within a few weeks of buying them, you can break them out of their shells and freeze them. Freeze only clean, fresh eggs.


Break and separate the eggs, one at a time, making sure that no yolk gets in the whites. Pour the whites into freezer containers, seal tightly, label with the number of egg whites and the date, and freeze. For faster thawing and easier measuring, first freeze each white in a standard ice cube tray. Then transfer to a freezer container.


The gelation property of egg yolk causes it to thicken or gel when frozen, so you need to give yolks special treatment. If you freeze them as they are, egg yolks will eventually become so gelatinous that they will be almost impossible to use in a recipe. To help retard this gelation, beat in either 1/8 teaspoon salt or 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Label the container with the number of yolks, the date, and whether you’ve added salt (for main dishes) or sweetener (for baking or desserts). Freeze.


Beat just until blended, pour into freezer containers, seal tightly, label with the number of eggs and the date, and freeze.


You can freeze hard-boiled egg yolks to use later for toppings or garnishes. Carefully place the yolks in a single layer in a saucepan and add enough water to come at least 1 inch above the yolks. Cover and quickly bring just to boiling. Remove the pan from the heat and let the yolks stand, covered, in the hot water about 12 minutes. Remove the yolks with a slotted spoon, drain them well and package them for freezing.
It’s best not to freeze hard-boiled whole eggs and hard-boiled whites because they become tough and watery when frozen.


According to the USDA Food Safety and Inspection Service (FSIS), you can freeze eggs for up to one year. When you’re ready to use frozen eggs, thaw them overnight in the refrigerator or under running cold water. Use egg yolks or whole eggs as soon as they’re thawed. Thawed egg whites will beat to better volume if you allow them to sit at room temperature for about 30 minutes. Use thawed frozen eggs only in dishes that are thoroughly cooked.


Source: United States Department of Agriculture Food Safety and Inspection Service. Can I Freeze Egg Yolks?

Can I Eat Raw Cookie Dough?

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Can I Eat Raw Cookie Dough?

Although a recent study has shown that the culprit in raw cookie dough Salmonella cases is the raw flour (and not the pasteurized eggs), you should not eat raw cookie dough, or any other raw product that’s intended to be baked or cooked before consumption.

How Do You Fold in Egg Whites?

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How to Fold in Egg Whites

Combining heavier mixtures with beaten egg whites can knock the air out of them. To prevent this, before folding egg whites, begin by pouring the egg yolk mixture over the beaten whites, not vice versa. Then gradually combine the mixtures by folding, rather than stirring. Using a rubber spatula, start with a downward stroke into the bowl, continue across the bottom, up the side and over the top of the mixture. Come up through the center every few strokes and rotate the bowl often as you fold. Continue folding egg whites in this way just until the color of the mixture is uniform, with no streaks of white remaining. Fold gently to maintain volume.

What’s The Best Bowl For Beating Egg Whites?

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What's the Best Bowl for Beating Egg Whites?

Use a stainless steel or glass bowl.  Plastic bowls can retain a film of grease. Bowl size (and shape) matters.  For proper aeration, a small mixer bowl is best for up to 3 egg whites; a large mixer bowl for 4 or more egg whites.  When beaten, egg whites increase as much as 6 to 8 times in volume.  The bowl should be large enough to hold the expanding whites, but not so large that the whites are spread too thin.  The bowl should be deep enough for the beaters to make contact with as much of the whites as possible.

What Is Tempering?

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What is Tempering?

The technique used to blend uncooked eggs into hot mixtures. To temper, beat eggs and stir in a little of the hot mixture to warm (temper) the eggs. Then stir the warmed eggs into the remaining hot mixture. Tempering helps to prevent the eggs from curdling.