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From: jeff@rtech.UUCP (Jeff Lichtman)
Newsgroups: net.cooks
Subject: Re: more eggsiting tips
Message-ID: <806@rtech.UUCP>
Date: Sun, 29-Dec-85 02:55:32 EST
Article-I.D.: rtech.806
Posted: Sun Dec 29 02:55:32 1985
Date-Received: Mon, 30-Dec-85 03:24:15 EST
References: <606@watmath.UUCP> <11298@ucbvax.BERKELEY.EDU>
Distribution: net
Organization: Relational Technology, Alameda CA
Lines: 27

> > Many cookbooks advise that eggs be allowed to warm up to room temperature
> > before using.  this is not necessary, as eggs straight from the refigerator
> > (isn't he a football player) will perform just as well.
> > 
> > Edward Chrzanowski
> 
>      Isn't it true that, if you need to whip an egg, it
> works better with a room temperature egg?  I've always thought 
> this was the case.
> 
> steve

I've never noticed any difference, and Maida Heatter (author of several dessert
cookbooks) says it's unnecessary.  Warm eggs separate more quickly, though,
because the whites are thinner and flow more easily.  The disadvantage to
warming eggs before you separate them is that it's easier to burst the yolk,
since it is thinner too.

Of course, you won't save any time by using warm eggs unless you take them out
of the refrigerator well ahead of time.  To speed the warming you can hold the
eggs in your hands, or put them in warm water.
-- 
Jeff Lichtman at rtech (Relational Technology, Inc.)
"Saints should always be judged guilty until they are proved innocent..."

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