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40 Tips & Tricks Every Budding Baker Should Know

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Gourmandize
Quickly Bring Eggs to Room Temperature 4/40

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Quickly Bring Eggs to Room Temperature

If a recipe calls for room temperature eggs, it's because cold eggs could alter the texture or composition of certain baked goods. Cheesecakes, for example, have a high fat content in the batter, and if you add cold eggs, the fat might re-solidify, leaving you with a lumpy batter and altered final texture. When you have to beat egg whites into a stiff foam, it's best to use room-temperature eggs, as cold ones won't achieve the same level of volume when whipped. To bring your eggs to room temperature quickly, simply place them in a bowl with warm tap water. They should come down to room temperature in a few minutes. 


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Ingredients

  • 2 large water or soda bottles (empty)
  • 2 cups flour
  • 1 cup sugar
  • 2 sticks butter
  • 6 eggs
  • 1 tbsp baking powder
  • 1 cup heavy cream
  • 4 tbsp cocoa powder

Method

  1. Preheat oven to 350°F.
  2. Ready 2 large plastic bottles, cleaned and dried.
  3. Add 1 cup of flour to each bottle.
  4. Add 1/2 cup of sugar to each.
  5. Melt butter, then add equal halves to each bottle.
  6. Add 6 eggs, 3 in each.
  7. Add 1/2 tbsp of baking powder to each.
  8. Add 1/2 cup of heavy cream to each.
  9. Shake the bottles thoroughly until the contents are well mixed.
  10. In one of the bottles only, add the cocoa powder.
  11. Beginning with the cocoa powder mixture, add a dolop of batter to the center of a circular
  12. baking tin. Do the same with the other mixture, placing the dolop directly in the center of the previous one.
  13. Continue with alternating additions of each mixture until all batter is used and the tin is full.
  14. Place in the oven and bake for 30 minutes.
  15. Serve and enjoy!