Room temperature ingredients are crucial in baking. There are the occasional exceptions. Generally speaking, however, the temperature of your ingredients is what can make or break the outcome of many baked goods. Room temperature eggs, especially, play a vital role in all of this. And, let’s face it— eggs are one of the most crucial ingredients in baking.
They can require quite a bit of time to come to room temperature (goodness, don’t I know!), especially if you refrigerate your eggs like most of us do in America. Thankfully, there are a couple easy ways of How to Bring Eggs to Room Temperature Quickly.
So, why room temperature eggs? Room temperature eggs mix evenly into batters and doughs, and they can help create a nice crumb texture in cakes and other baked goods that you don’t want to be like a fudge-bellied brownie. Here’s the thing: a lot of us don’t have upwards of an hour to bring eggs to room temperature, especially when we don’t have the time and just want to get to baking. This takes about .
Here are a couple easy methods in which you can quickly bring your eggs quickly to room temperature without headache and wasted time.
1: The Warm running tap water method
Whilst this is indeed a waste of water, it’s the quickest means of bringing your eggs to room temperature. All you do is carefully place the desired amount of eggs in a bowl or other container and let the warm water run over the eggs. One thing to keep in mind is to make sure the running water isn’t scalding-hot as you’ll end up with boiled eggs. Let the water run over the eggs for about 2-5 minutes, until the eggs no longer have the chill of the refrigerator; and then they’ll be ready to use.
2: The water bowl method
This is the most economical of the two methods. It’s not as quick as the running water one, but it still works in a pinch. Simply put your eggs in a bowl or other container and cover the eggs with warm tap water, as hot enough as nice bubble bath; just be careful the water isn’t boiling, or you’ll end up with cooked eggs! Wait about 5-10 minutes until the eggs no longer have the chill of the refrigerator, and they’re ready to use!
Warm water, a bowl, and a few minutes; it’s as easy as that.