When & Why To Use Room Temperature Eggs #1
Some baking recipes specify that the eggs or egg whites be at room temperature when added. However, for those that don’t specify room temperature eggs, it is best to use eggs straight from the refrigerator. In the case of recipes such as cheesecakes and other batters with a high fat content, adding cold eggs could re-harden the fat, making the batter appear curdled or lumpy, possibly affecting the texture of the baked product. To avoid this, remove the eggs from the refrigerator about 30 minutes before use, or put them in a bowl of luke warm water while assembling the other ingredients.