We were making muffins recently and noticed that the eggs were
supposed to be at room temperature when, of course, we hadn't taken
them out. So this posting from America's Test Kitchen, "Do Cold Eggs
Ruin Baked Goods?" seemed especially timely.
The answer, with a few exceptions, is not really, especially
when it comes to taste. The exceptions were pound, angel
food, and chiffon cakes, since these "rely on air incorporated into
the beaten eggs as a primary means of leavening." Otherwise tasters
couldn't tell the difference. However, he
kitchen did note that using cold eggs can add a few minutes to
normal baking time, so baked goods should be tested for doneness
rather than just timed.
And as long as we're on pound cakes, we thought this Coconut Pound Cake looked like a
recipe it would be worthwhile to remember bringing eggs up to temp
for.
Photo from Dramatic Pancake.