"Geoman1" <Geo1> wrote in message
...
> >
> > I would say that 15 minutes is adequate. If you put the eggs is the hot
> > water first thing when you start getting ingredients out of the
cupboard,
> > the eggs will be ready when it is time to use them.
>
>
> Great suggestions people, Thanks
>
> HOWEVER, keep reading, I have another amateur question :-)
>
> What is the MAXIMUM temp that you can bring them up too before having
> problems? If being too cold is bad, when is too warm bad? Would it true
> that the warmer you get the better up to a point?

The maximum temperature would be around 180F. At that point the proteins
would start to coagulate or cook. If you are going to combine the eggs with
other ingredients, room temperature is adequate. If you are going to
separate the eggs into whites and yolks, then you would want to do that
while they are cold. Warm eggs are very hard to separate. If you are going
to beat the whole eggs into a foam, then warmer is better. When I beat egg
whites, I separate them cold, and then put them into a stainless bowl and
heat them directly over the burner, whisking constantly.