Daily Kitchen Note
Cold eggs can make it difficult to achieve a light, airy texture in baked goods. Using room-temperature eggs helps them whip better, resulting in a fluffier and less dense cake.
How to Use room-temperature eggs
- Place cold, uncracked eggs in a bowl.
- Cover the eggs with warm (not hot) water.
- Let them sit for 10 to 15 minutes if pressed for time, or up to 65 minutes to reach true room temperature.
Why it works
Room-temperature eggs whip more easily and trap air better than cold eggs. This incorporated air acts as a leavening agent, giving cakes like pound cake and chiffon cake a finer crumb and more lift.
Source
America's Test Kitchen: Do You Really Need Room-Temperature Eggs for Baking? Yes and No.
