As you know, we like our chickens and eggs on this blog! So what about the whole ‘room temperature eggs’ debate? Delia Smith says don’t put them in the fridge, so that must be correct then. I’m sure you’ve seen room temperature eggs listed in the ingredients for various recipes, and maybe you’ve followed those instructions, or maybe you haven’t. So, the big question is, does it really matter?
And the answer is… it depends!
For most baking — things like biscuits, brownies, quick breads, and even some cakes— using eggs straight from the fridge will not make a noticeable difference in the overall finished product. However, using cold eggs will reduce the temperature of the batter and dough, and your cake or loaf will probably need a few more minutes in the oven than if you had used room temperature eggs.
Where room temperature eggs really matter is in recipes where the eggs are whipped to incorporate air into the batter – for example a light sponge cake, like a Victoria sponge. Warmer eggs whip to higher volume than cold eggs, resulting in a lighter and more delicate cake. For recipes like these, it’s best to let the eggs sit at room temperature for 30 minutes before using them, or follow the handy tip below.
How to quickly get eggs to room temperature
If you do have a recipe that requires room temperature eggs, you can get them to room temperature quickly by placing them in a small bowl and covering the eggs with hot (not boiling) tap water. Let them sit for five minutes before proceeding. Hey presto!
PS. Another good excuse for keeping your eggs at room temperature is that you can justify buying all sorts of lovely chickeny designed egg holders and storage things – as my hen-keeping partner in crime writing Julia does. These are just a few of hers in the photos along with her hens wonderful eggs.