I noticed on some recipes that it states "eggs at room temperature". I also noticed that on the duncan hines boxes it says to use cold water and eggs in hot weather. My question is ... what difference does temperature make? Should I be using room temperature water/eggs/etc all the time? I never worried about this before. Does it make things rise better or something?
Thanks for the help.
"eggs at room temperature"
1. If they are too cold or used straight from the fridge, they curdle more easily when added to creamed butter/sugar in a scratch recipe. This is irrelevant with box mixes as they are "all-in" mixing.
2. beats up to greater volume. It traps more air and makes a higher rise product
Most of the ingredients, eggs, butter, milk, sour cream, butter milk, are better at room temperature. Remove the appropriate amounts from the fridge 20-30 mins before using. Pre-heat the oven, prepare your pans, gather your tools, check your recipe, and you should be ready to start The ingredients should be ready to go.