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How Egg Temperature Is Affecting Your Baked Goods By Alba Caraceni Aug. 28, 2025 4:20 pm EST

Anyone who bakes has probably had the experience of realizing at the last minute that a recipe they're making calls for room temperature eggs, only they've forgotten to take them out of the refrigerator ahead of time. It's easy enough to tell yourself it really doesn't matter and just go ahead and use the cold eggs. But Yami Mercado, Pastry Chef at Chicago Athletic Association , explained to The Takeout why that would be a mistake.

" Using room temperature eggs makes it easier to emulsify the batter," Mercado told us. "This usually makes the mixtures more cohesive." Cold eggs don't mix as well, which means the mixture won't emulsify and achieve that smooth, fully blended

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