Room temperature egg query… (not well being associated) : AskCulinary


I make chocolate chip cookies and the recipe asks for room temperature egg in the mix… but it also says to refrigerate the mix after it is made, for at least an hour.

I’ve made these cookies many times and they really are delicious… but I’m asking if it is really necessary to use a room temperature egg, if five minutes later I’m going to refrigerate the mix anyway.

Is there an initial benefit to having the egg room temperature, maybe something in the chemical composition of the dough?



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