If your love of eggs is tempered by the fact that they’re so rarely the right temperature, your time has come. Refrigeration keeps them fresh, of course, but 36 degrees Fahrenheit isn’t the ideal temperature for baking cakes and other treats. There are workarounds — leaving your eggs on the counter for 30 to 60…
Waiting is less of a bother than having cold eggs cause the butter to clump during mixing, so soldier on we must. But there’s an easier, quicker way to get your eggs to room temperature, and it’s time we passed this arcane knowledge on to you.
The Warm Water Trick
By “arcane,” we mean “simple,” of course, since the hack is not difficult at all. Just fill a bowl with warm (not hot) water, place the eggs in the bowl, and let them sit for five to 10 minutes while you complete other tasks for your recipe (such as measuring ingredients or greasing the pan). Voilà: perfectly room-temperature eggs for your next soufflé or cheesecake. The other ingredients won’t reharden, the eggs themselves will whip up with better volume and a lighter texture, and you’ll feel like a pro for not just winging it with cold eggs.
More from our network
House Outlook is part of Inbox Studio, which publishes content that uplifts, informs, and inspires.
Speeding up the process this way has two major benefits: Whatever you’re cooking or baking will taste better, and you’ll be more encouraged to repeat the recipe in the future now that you know how to make it more efficiently. It’s a win-win that makes the journey as rewarding as the destination.
