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Why You Should Use Room Temperature Eggs When Baking Cakes

Baking recipes (especially cakes) recipes often call for using room temperature eggs and we’ve always wondered why. Does it really matter? Can I skip this step? What do room temperature eggs do? We did a little research and here’s what we found:

With room temperature eggs, the whites and yolks will combine easier when whisking. This means that the eggs will disperse more evenly into the batter, making for even cooking and a lighter texture (because the eggs trap air). To bring eggs to room temperature quickly, soak them in a bowl of warm water for 10-15 minutes.

Especially when you’re making cakes and baked goods that rely on a lot of eggs, using room temperature eggs can make a big difference in the final texture. With cold eggs, your cake will probably be fine but certainly more dense than you might like. With room temperature eggs, your cakes will be light and fluffy.


  • cfritts

    wouldn’t beating the eggs extra have the same outcome? because beating the eggs causes friction which causes heat.

    • http://www.noshon.it/ Vijay – Editor @ NoshOn.It

      Yes, that would work as well. However, that may also cause you to incorporate more air into the eggs which you may, or may not, want depending on the application.

  • BowFarm

    The other thing that makes a difference is the quality of the eggs. The best eggs are those from pastured hens which get hours of exercise and eat copious quantities of protein. And make sure they are just a few days old.
    http://wp.me/p44c6k-tU

  • Nap Maminta

    In baking chiffon cakes it is important that the eggs are cold straight from the refrigerator. The egg yolks will be easier to separate from the egg whites with less incidence of egg yolk breakage or rupture. A tiny bit of egg yolk in egg white will prevent the egg white from getting stiff .during the beating process and therefore wasted. Actually cold eggs in cake recipes get warm when the water needed for the recipe is warm or hot when added.