Eggs to room temperature...in shell or out?

I like to put them, in the shell, into hot tap water. They warm very quickly.

Now there's an idea. Thanks Vox

Why aren't they at room temperature once you have brought them home from the store? That is the way they are stored through much of Europe :-)

And when under the chickens, they are definitely kept in the shell.... and not refrigerated.

However, enough of the comedy. Personally, I usually go from fridge to the bread machine's pan with the egg and the egg white that I have in the fridge, same for the milk if I use milk, then add the room temperature ingredients [and water at about room temperature] and, when all is assembled, turn on the machine. It has a 20 minute temperature stabilisation wait, then starts pulse kneading... and I never worry about the temperature of the eggs at the end of that wait... between the metal of the bread maker pan being at room temperature, and the fat, sugar and salt and flour all being at room temperature, if the milk and egg are not, I believe that it will NOT make any difference after about a minute of kneading.

FWIW

RsH

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I use eggs for lots of things besides bread and I don't have a bread maker.

You want to raise the temp from refrigerated (40 degrees) to room temperature as quickly as possible to allow as little time as possible for bacteria to multiply..

Warm water in the shell is as good a way as any if you must use them at room temp..

If I may ask, how long do you allow them to stay in the hot tap water? Just a moment or several minutes?

Thanks Rich

You know, I just did this today for a cheesecake I made for Thanksgiving. I put 3 eggs into very warm water for about 4 minutes. It brought the temp down very nicely...they felt as if the hen had just laid them.

Enjoy.

I would say that 15 minutes is adequate. If you put the eggs is the hot water first thing when you start getting ingredients out of the cupboard, the eggs will be ready when it is time to use them.

Great suggestions people, Thanks

HOWEVER, keep reading, I have another amateur question :-)

What is the MAXIMUM temp that you can bring them up too before having problems? If being too cold is bad, when is too warm bad? Would it true that the warmer you get the better up to a point?

Thanks, what a great bunch of people that visit here, very pleasant.

Rich

The maximum temperature would be around 180F. At that point the proteins would start to coagulate or cook. If you are going to combine the eggs with other ingredients, room temperature is adequate. If you are going to separate the eggs into whites and yolks, then you would want to do that while they are cold. Warm eggs are very hard to separate. If you are going to beat the whole eggs into a foam, then warmer is better. When I beat egg whites, I separate them cold, and then put them into a stainless bowl and heat them directly over the burner, whisking constantly.