When baking is it true you should use room temp. eggs and milk?

Question

I'm baking a lemon sponge pie and a lemon custard pie for the local lemon festival and I want them to be perfect.

Answer 1

yes...warm milk and spoiled salmonella eggs are the way to go

Answer 2

To get the maximum volume from your eggs, yes they should be at room temperature.

They won't go bad in the hour that it takes them to come to room temperature.

Answer 3

Hmmm...I have never heard of that "suggestion" before. I do know that when you are making your custard you need to mix liquid (milk) with hot egg at some point or vice versus. I know that if the ingredients are mixed together too fast and at opposing temperatures, then everything is ruined.

However, your eggs and milk shouldn't go bad in the time it takes them to get to room temperature.

Answer 4

I am not sure about the milk but the eggs incorporate better if they are at room temperature - they only need to be left out for about 30-45 minutes to come to room temperature.  I am pretty sure the same thing goes for milk and since it usually is not that much that is being used, it should only take about 30-45 minutes to come to room temperature as well.  Leaving them sit out for such a short time will not harm you or either one of the ingredients.

WA

Was a Baker's Assistant in High School and College.