By Ronne Day
from Fine Cooking #128, p. 87
Eggs are easiest to separate when they’re cold because the yolk is firmer and less likely to break. But when it comes to beating the whites, as you do for soufflés or meringues (see “How to Make Meringue“), it’s best to have them at room temperature (65°F to 70°F). They’ll have a more liquid viscosity than when they’re cold, which permits air to be readily incorporated into them to build volume. After separating, let the egg whites sit at room temperature; it will take about 15 minutes for them to warm up, but you can hurry them along by placing the bowl of egg whites in a larger bowl of warm water for about 5 minutes.