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Many baking recipes require eggs to be at room temperature. This is essential because eggs work better when they’re between 68º-70ºF: they blend more smoothly with other ingredients, increase in volume, and integrate more effortlessly into batter. But what if you forget to take the eggs out ahead of time?
Famous baking expert Alice Medrich addresses this dilemma for Food52, offering a game-changing shortcut. (Here’s a clue: It’s never, ever the microwave.) To sum it up:
Crack all the eggs first.
Put them in a stainless steel bowl, which heats up faster than glass.
Place the bowl in lukewarm water and stir with your finger.
This method ensures the eggs don’t get too warm (which is also problematic). The secret lies in the stainless steel. As Medrich writes:
Stainless steel heats up more quickly than glass when placed in warm water and doesn’t hold onto heat as long once removed, preventing the bowl from continuing to warm the eggs after you’ve taken it out. It’s all about maintaining control!
What if the recipe requires adding eggs one at a time or separating them? Alice Medrich addresses these situations as well. You can find more details at the link below.
