The Temperature Of Eggs Makes A Difference In Chocolate Chip Cookies
NEWS
By HILARY WHEELAN REMLEY
While using room-temperature eggs in a chocolate chip cookie recipe may seem like a minor detail that wouldn’t affect your dessert much, it can make all the difference.
Cold eggs can cause your dough to take on a lumpier texture, as they can reharden your softened butter when it is mixed in, preventing the dough from getting fully incorporated.
However, room-temperature eggs combined with other room-temperature wet ingredients allow your dough to mix more easily, letting all the ingredients incorporate uniformly.
This creates a consistent dough that traps air and yields a fluffier result. Your eggs will also break down more quickly, allowing for a smoother dough and requiring less mixing.
Room-temperature eggs fall between 68 and 70 degrees Fahrenheit. For an uncracked egg, the egg’s shell should be at the same temperature as your hand when you hold it.
If your eggs are cracked, check the temperature with a food thermometer or with your finger. The eggs should ideally be at the same temperature as your finger.
You can raise the temperature of cold eggs by placing them in a bowl of warm water for five minutes. For a quicker result, allow the warm water to run continuously over the eggs.
