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If I want to make an egg omlette, how long before I start the beating/cooking process should I remove the eggs from the fridge? Something tells me not too long, but....
I take them out half an hour or so before. Julia Child's voice in my head said eggs beat better at room temperature. Sometimes if I forget I put them in warm water for ten minutes or so.
I take them out half an hour or so before. Julia Child's voice in my head said eggs beat better at room temperature. Sometimes if I forget I put them in warm water for ten minutes or so.
I have a bad back, I do things in stages, so I'll get up, take out ingredients and my cook book if using one. I start cooking 30 minutes to an hour later. That may be cracking eggs, putting bread crumbs on chicken breasts, then sit again, come back and cook another 30 minutes or so later.
I've read it's better to let things warm up some before cooking
Because cold eggs hitting a hot pan will produce a tough omelet. Do not salt the raw eggs; that will toughen them, too. Salt can be added with the filling or at the table.
Also - don't overmix the eggs. Stir them with a fork just enough to mix the ingredients.
I only bother to do that if I am baking something for which all the ingredients need to be at room temperature. I will take the eggs out early for a cheesecake or for anything where the whites need to be beaten to peaks, like meringues, but not for chocolate chip cookies, because I just chill that dough after I mix it up anyway.
I have never taken the eggs out early for an omelet or scrambled eggs. Or for anything random like using an egg to help bread chicken or fish. But if you want to to that, I would think 15-30 minutes ahead would be plenty, depending on how warm the kitchen is.
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