Why aren't they at room temperature once you have brought them home from
the store? That is the way they are stored through much of Europe :-)

And when under the chickens, they are definitely kept in the shell....
and not refrigerated.

However, enough of the comedy. Personally, I usually go from fridge to
the bread machine's pan with the egg and the egg white that I have in
the fridge, same for the milk if I use milk, then add the room
temperature ingredients [and water at about room temperature] and, when
all is assembled, turn on the machine. It has a 20 minute temperature
stabilisation wait, then starts pulse kneading... and I never worry
about the temperature of the eggs at the end of that wait... between the
metal of the bread maker pan being at room temperature, and the fat,
sugar and salt and flour all being at room temperature, if the milk and
egg are not, I believe that it will NOT make any difference after about
a minute of kneading.

FWIW

RsH

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On Tue, 25 Oct 2005 19:48:45 GMT, baker1 > wrote:

>When bringing eggs to room temp, is it better to leave them in the
>shell, or crack them into a dish and cover them? I figure, it might
>take an hour or so for the process.
>
>Thanks
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