When & Why To Use Room Temperature Eggs #2
Recipes that involve beating eggs or egg whites, with or without sugar, into a stable foam – soufflés, meringues and sponge cakes – also specify room temperature eggs. That’s because eggs whip up to a greater volume when they’ve had a chance to warm up a bit, 20 to 30 minutes. Because it’s easiest to separate whites from yolks cleanly when they are refrigerator cold, this should be done when starting the recipe. Then let the whites stand at room temperature while you prepare the baking pan, equipment and other ingredients.