On Dec 31, 9:15 pm, (Steve Pope) wrote:
> 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)

That is correct.
>
> Steve

--Bryan