When baking at high altitudes, the air pressure is lower than at sea level, which affects the baking process. One of the challenges of baking at high altitudes is that the reduced air pressure causes liquids to evaporate more quickly and gases to expand more rapidly. This can cause baked goods to rise too quickly and then collapse.
When baking with cold eggs, the temperature difference between the eggs and the other ingredients in the recipe can cause the mixture to curdle or not mix evenly, resulting in a dense or tough baked good. This is especially true at high altitudes where the dryness of the air can make it more difficult for ingredients to blend together.
By bringing the eggs to room temperature before using them in the recipe, the ingredients will mix more evenly, creating a better emulsion and more even rising during baking. This can lead to a better texture and more consistent results in high-altitude baking.
Here are three ways to bring cold eggs to room temperature:
Take the eggs out of the refrigerator: Simply remove the eggs from the fridge and leave them on the counter for 30 minutes to an hour. This method is the easiest and most common.
Place the eggs in warm water: Fill a bowl or sink with warm water (not hot) and place the eggs in the water. Let them sit for 5-10 minutes until they reach room temperature.
Use a sous vide machine: If you have a sous vide machine, you can use it to bring eggs to room temperature. Set the machine to 68-70°F (20-21°C), place the eggs in a plastic bag and immerse the bag in the water for about 10-15 minutes.
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