"retzofrex" > wrote in message
...
> 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.
>

I use eggs for lots of things besides bread and I don't have a bread maker.