"Lucy" > wrote in message
m...
> I've heard the only reason for eggs is that they incorporate better when
> warm, than they do when they are cold. Haven't heard it about milk
though..
> just eggs or butter
> lucy

The other reason is that very cold things tend to brown too much on the
surface before the interior gets done. This is true of meat also. If I
have a large cut of meat that I am going to roast, I try to let it sit at
room temp for about an hour before roasting it. An exception is pie pastry
and puff pastry. It is best to bake them while they are very cold.