The Freshman Cook: Eggs and Room Temperature

As a cook and a baker, there is no doubt that eggs are a staple of your pantry. I always have plenty of eggs, just in case. Besides, I am an egg eater. I love egg sandwiches, fried eggs, hard boiled eggs, omelets, and 2 minute eggs with bread. Anything with eggs. Besides, isn’t it amazing that one little egg can have so many uses? 

     I am a big cookie baker, so eggs and I are the best of friends. But sometimes, I do have to admit, I forget to take the eggs out of the refrigerator before I begin putting my recipe together. And I know that eggs should be at room temperature before using them to bake or cook. Right? Right! But why? 

     Because in most recipes you cream together the fat (butter) with the sugar, then you add the eggs. This is called emulsion. If the eggs are cold, the fat and the egg will not combine and are unmixable. Adding cold eggs to your butter & sugar mixture can curdle the egg and make your baked goods have little flavor, ending up grainy and flat.

    So what to do? How about a simple 5 minute fix!! Put the eggs you need for your recipe in a bowl,

and immerse them in warm (not hot) water for 5 minutes! It’s that simple!

Now your eggs are ready to use!

Happy Baking!

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Noah Baker

Hi! I’m Noah Baker

Noah Baker is a California-born food blogger behind "FreshmanCook," whose culinary journey began in his tiny apartment kitchen experimenting with recipes that blend innovative techniques and personal passion. After leaving his graphic design career, Noah transformed his love for cooking into a vibrant online platform that celebrates accessible, creative cuisine, capturing food lovers' attention with his stunning photography and approachable recipes. When he's not crafting mouthwatering dishes or styling food for his blog, Noah lives in a cozy apartment with his rescue dog, Basil.

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