How to bring eggs to room temperature fast while baking?
Some recipes call for eggs at room temperature. How can I bring the egg to room temperature quickly? I have seen suggestions to place it in hot water for five minutes, will that affect the texture of the egg?
Best Answer
Serious Eats recommends three minutes in a bowl of hot tap water. The article doesn't mention any unfortunate effect on texture - and given that the whole article is based on making the textures of baking projects work, I think it's safe to assume there's no problem.
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Quick Answer about "How to bring eggs to room temperature fast while baking?"
To bring whole eggs to room temperature quickly, fill a small or medium bowl with warm water. You want the temperature to feel like a warm bath (you don't want to end up accidentally cooking the eggs). Carefully place the eggs in the water and let them sit for 5 to 10 minutes.How do you bring eggs and butter to room temperature quickly?
Sometimes the urge to bake strikes without warning, leaving your eggs and butter unprepared for the sudden call to action. Fortunately, there's no need to wait long if you need room-temperature eggs or softened butter for a recipe. Cold eggs can be warmed in minutes by putting them in a bowl of very warm water.How do you get ingredients to room temp fast?
Fill a large jug (or blender canister) with hot tap water and carefully pour it in, leaving an inch or so of space above the lowest bowl so that water doesn't splash in. This is a boss way to quickly bring all of the the ingredients to room temperature in one fell sweep.Why do most baking recipes call for room temperature eggs?
It's true that cake recipes sometimes specify eggs at room temperature. Why? Mainly because room-temperature eggs (which are less viscous than cold eggs) mix better with the batter and rise more easily.More answers regarding how to bring eggs to room temperature fast while baking?
Answer 2
I always used to stick the egg in my pocket for a bit. It's not really in the way if one is just walking around or sitting quietly (ie, at the computer) for that amount of time - it's not that often one gets smacked in the pockets while in one's own kitchen :)
The egg gets warmish pretty fast (minutes) even if that warmish doesn't necessarily equal room temperature, and it's a gentle warmth... very difficult to overheat that way! One might find bits of lint on the eggshell, but one doesn't eat the shell so I never cared.
It is a haphazard, handwavy result, and it suited me (who is both handwavy and kinda haphazard myself), since it did bring the eggs' temps up pretty quickly and required almost no effort on my part. If you're looking for speed, precision, or neatness perigon's answer of a bowl of hot water is likely better. If you just want warmish, quickish and for minimum effort... pockets work :)
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.