Join 182 other subscribers
Facts and fiction about food and cooking, by Peter Aitken
You shouldn’t use cold eggs in baking
September 5, 2015Posted by on
For most items, such as cakes and muffins, using cold as opposed to room temperature eggs makes no difference in the results other than requiring a slightly longer cooking time. For cakes that use beaten egg whites as a leavening ingredient, however, cold eggs don’t whip up as well and the resulting cake does not rise as well.