Do eggs have to be very fresh for baking?
Assuming an egg is old but still good (not rotten or otherwise detrimental to health compared to a fresh egg): Does it make a difference whether I use this egg or a freshly laid one in baking?
Best Answer
Fresh eggs are best when...well, when you want to eat eggs. However, there has been some dispute about the impact of age in baking situations. As eggs age, the whites thin. Some people think that this leads to better elasticity in baked goods...as in, you will achieve a better rise. However these folks disproved that theory, as cake made with older vs. fresh eggs rose to the same height.
Now, when it comes to meringues, older might be better, as thinner whites lead to better air incorporation, but plenty of people make successful meringue with fresh eggs, and simply allowing the whites to come to room temperature helps a great deal.
Related, and in the case of macarons, I have found nothing definitive. Is it tradition...is it science? Many recipes call for separating the eggs and leaving them in the refrigerator for 24 hours before use (some call for leaving on the counter, but I would not recommend this for safety reasons). However, plenty of folks (me included) have made macaron with supermarket eggs, same day, with no problem. Obviously, those are not "farm fresh" from the chicken. However, you can find evidence on the internets of people using "farm fresh" eggs. The issue is related to the point about meringue above. The difference doesn't appear to be so dramatic, that there is an accepted practice here. One needs to begin with a stable meringue. There are ways to get there with any egg.
Another consideration is that the flavor of eggs changes with age, and not necessarily in a good way. So, especially in delicate applications, I would want my eggs to be relatively fresh.
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Quick Answer about "Do eggs have to be very fresh for baking?"
The fresher the egg, the better the flavor. Your omelets, scrambled eggs, and egg sandwiches will be noticeably more robust in flavor if you use the freshest eggs possible. But when it comes to baking, the freshness of the egg doesn't have a big impact on the taste of your baked goods.Can you bake with outdated eggs?
The good news is that you can probably use your expired eggs with no problem. According to the experts, raw eggs that have not been cracked open, i.e. are still in their shell, can still be consumed for anywhere between three to five weeks beyond the sell-by date.Can I bake with month old eggs?
Regardless of what that date actually is, the optimal storage time for raw eggs in their shells, according to the USDA, is three to five weeks. So, if you've noticed your eggs are three weeks past their expiration date, you're technically good to go.Why are older eggs better for baking?
Because egg whites thin with age, some bakers theorize that the weakened proteins of eggs even a few weeks old can stretch more than those from just-laid eggs, leading to cakes that rise higher and have a softer, more tender texture than cakes made with the freshest eggs.Should eggs be room temperature before baking?
Room temperature eggs are good for baking because they blend more evenly in batters and help the dough rise more easily than cold eggs straight out of the fridge. Cold eggs, on the other hand, can result in lumpy batter, a stodgy texture, and require longer baking times \u2014 and no one wants that!THE FUNCTION OF EGGS IN BAKING | whole eggs, egg whites, egg yolks
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