On The American Egg Board’s “Cooking Terms”page( http://www.aeb.org/faq/faq-1.html#21) they site an important fact in “Room Temperature” about using room temperature eggs. They state that “Some recipes call for eggs to be at room temperature before eggs are to be combined with a fat and sugar. Cold eggs could harden the fat in such a recipe and the batter might become curdled. This could affect the texture of the finished product. Remove eggs from the refrigerator about 30 minutes before using them or put them in a bowl of warm water while assembling other ingredients. For all other recipes, however, use eggs straight from the refrigerator.” This is very important information for bakers. I enjoyed going through the rest of their site for tips pertinent to cake baking. Definitely check out their “Egg Safety” page at http://www.aeb.org/professional/eggsafet...
From Food TV.com there’s a great explanation of egg history and some other factoids. They also list egg substitutions that can be a handy tool.
Not to be outdone, Martha Stewart.com has also done a page on eggs worth noting at: http://www.marthastewart.com/features/fe... Please also see at http://www.marthastewart.com/good_things... how you can properly save egg yolks when you only had to use egg whites(or vice versa) for a recipe.
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