L.A. Times Test Kitchen tips: Warm eggs before baking

Quick baking trick: To give your eggs more volume when baking, bring them to room temperature before adding them to a recipe. The eggs will beat more quickly and easily in a batter, and taking the chill off whites before whipping will give you a loftier meringue.

To warm eggs: Set the eggs out on the counter to temper, or place them in a bowl covered with very warm water until the eggs lose their chill. If the eggs are already cracked, place them in a bowl over a larger bowl of hot water, stirring until warmed through.

If you have any kitchen tips or questions you'd like me to explore, leave a comment below or shoot me an e-mail at noelle.carter@latimes.com.

-- Noelle Carter
Twitter/noellecarter

Photo: Noelle Carter / Los Angeles Times

Comments

[Sorely Frickey]

And you can replace "baking" with just about anything you do with eggs. Refrigerator-cold eggs lead to leaden omelets, for example. Bring to room temperature in hot tap-water, and then cook the omelet in 25-30 seconds using something like Julia Child's classic French approach. (Her recipe is widely available on the Web.)