Isabelle’s Tips: The Importance of Tempering Eggs When Baking

Many cake or mousse recipes feature tempered eggs on their ingredients list. But what reason is there for eggs to be brought to room temperature before being added to the mixture? Can using cold eggs versus room temperature eggs make a huge difference in a recipe? Chef Isabelle Deschamps Plante has all the answers.

1. How does using tempered eggs make a difference in a recipe?

Firstly, a tempered egg incorporates much better into a cake batter, cookie dough or a cream. It also allows batters to achieve the perfect texture by creating a beautiful emulsion with the other ingredients. For example, like oil in cake batter.

Tempered eggs also make a huge difference in the rise of the cake during baking. If using eggs straight from the refrigerator, they can cool down the batter and affect the baking time.

2. In what type of recipe is it essential to use room temperature eggs?

When a recipe requires an egg white to be beaten, such as in a meringue or pavlova, or to be whipped into ribbons for an angel food cake, it is crucial to have tempered eggs. The egg whites will whip more easily and build more volume for airy mousses and cakes.

CREAM DESSERTS, MOUSSE AND MERINGUES

Maple and Blueberry Pavlova

CAKES

Angel Food Cake

3. How far in advance do eggs need to be brought out to ensure a correct temperature?

Simply place them in a bowl and cover with hot tap water for 5 to 10 minutes, which is just enough time to gather all remaining recipe ingredients, measure them out, and finalize your setup!

4. Are tempered eggs only used in sweet recipes?

For my part, I use room temperature eggs for all my pastry recipes, and also when I need to whip egg whites for a savoury recipe, such as a soufflé omelette or a cheese soufflé.