Nancy Young > wrote:

>"Greg Esres" > wrote

>> Also, it says to let the eggs come to room temperature before
>> beating. Again, why?

>Coincidentally, I got a copy of Cook's Country in the mail today and
>there was a comment about warm eggs, quoting: Baking recipes
>commonly call for room-temperature eggs because the warmer the egg,
>the more relaxed its proteins become, allowing for more air bubbles
>to be incorporated when whipped.

>Guess it has to do with the texture of the brownies.

So far as I know eggs are always supposed to be at room
temperature before you use them, whether it's for baking or
anything else.

"General cooking suggestions for eggs: It is better to have
eggs at room temperature when you cook them." (James Beard)

Steve