Submitted 11/18/09 14:48:30 by Lillian Piol from Larkspur, CA.

Q When making a souffle, is it best to use cold eggs or room temperature eggs in the process?

Answered 11/20/09 10:55:14 by Kathleen Purvis

A: Room-temperature eggs will always beat higher and hold air better than cold eggs. If you don't have time to let them sit at room temperature for a half hour or so, you can place them in a bowl of tepid water to take the chill off.