Whisked by Sonora

A quick guide on how to turn cold fridge eggs into room temp eggs.

Maybe you forgot to plan ahead and leave your eggs out, or maybe you’re just having a spontaneous baking day and need room-temperature eggs fast. Either way, don’t worry, there’s an easy trick I use to quickly warm cold eggs for baking!

Why Use Room Temp Eggs in Baking?

Room-temperature eggs are often used in baking because they mix more smoothly into batters and doughs. Cold eggs can cause ingredients like butter or oil to firm up, which can make your batter look curdled or uneven. When eggs are at room temperature, they blend in more easily, helping create a smoother batter and a more even texture in the final bake.

Warming Eggs

My favorite trick is to place cold eggs in warm, not hot, water. You don’t want the water to be too hot because it can start to cook the egg.

I usually recommend mixing about 1/3 cup boiling water with 2/3 cup room-temperature water. The water should feel warm, but comfortable enough that you could dip your elbow in without it hurting. Place the eggs fully submerged in the warm water and let them sit for a few minutes (yay conduction).

As the eggs warm up, they will cool the water down, so you may need to change the water a couple of times. Once the water feels cold, dump it out and replace it with fresh warm water. After a few rounds, your eggs should be much closer to room temperature and ready to use in your recipe.

Hope this helps! If you have any other tricks you use to quickly warm eggs feel free to leave them below! Happy Baking!