When I go into the kitchen I typically have an idea of what I want to make. Sometimes it’s quite planned – like a birthday cake, and other times it’s completely dependent on a passing thought or a feeling. More often than not, I don’t set my eggs out hours before. Butter? Usually. Eggs? Not really. Not every recipe needs room temperature eggs, but when they do, you certainly want to oblige. It helps the chemistry of the baked good to work in the desired way.
If I haven’t set out my eggs hours before, I use this simple trick.
Place your eggs – however many you need – in a dish or glass. Something that is tall enough that the eggs will be fully covered in water. If there are just one or two, I tend to use a glass.
Turn on the water, and test for temperature. You want it to be warm, but not hot. If it is too hot, it will cook the eggs and then you’ll have to start all over again with fresh eggs. You don’t want that. It should be comfortable and warm to the touch.
Cover your eggs with warm water.
Let them sit for ten minutes, or until ready to use. The eggs should be at room temperature, and not cold if you turn them in your hands.
When they’re ready, carefully drain or remove from your dish.
Finally, use as your recipe instructs! You’re good to go now.
Photos © Lauren McMillan of Celiac Teen.