Can you bake with eggs that were cold then left out to room temperature again?

It's generally not recommended to bake with eggs that have been cold, then left out to room temperature. Here's why:

* Temperature fluctuations can affect consistency: Eggs are a delicate ingredient, and their consistency changes based on temperature. Cold eggs tend to be thicker, while room temperature eggs are thinner and easier to incorporate into batter. Fluctuating temperatures can lead to an inconsistent batter, which might affect the final texture and rise of your baked goods.

* Potential for bacterial growth: While eggs are typically safe to leave out at room temperature for a couple of hours, leaving them out for an extended period, especially in a warm environment, can increase the risk of bacterial growth.

What to do instead:

* Use cold eggs directly: If your eggs are cold, you can use them directly in your recipe. However, you might need to adjust the mixing time or add a little extra liquid to compensate for the thicker consistency.

* Let them come to room temperature naturally: If you have time, the safest option is to let your eggs come to room temperature naturally before using them. This will ensure they are consistently at the right temperature for optimal baking results.

A quick tip: If you're in a hurry, you can warm your eggs in a bowl of warm water for a few minutes. However, be careful not to let the water get too hot, as this could cook the eggs.

Ultimately, it's up to you to decide whether or not to bake with eggs that have been left out at room temperature. If you're concerned about the potential risks, it's best to err on the side of caution and use cold eggs or let them come to room temperature before baking.