Most baking recipes call for room temperature eggs.
But what if you’ve forgotten to take the eggs out ahead of time?
Renowned baking author Alice Medrich tackles this question for Food52, and her favorite shortcut is a game-changer.
(Here’s a hint: The answer is never, ever the microwave.)
In short:
Crack them all first.
Place them in a stainless steel bowl, which warms up faster than glass.
Place the bowl in lukewarm water and stir using your finger.
This ensures the eggs never get too warm, either (also a bad thing).
The key is really the stainless steel.
It’s all about control!
She addresses those scenarios, too.
There’s more on that at the link below.
The Best Way to Bring Eggs to Room Temperature| Food52
