Are room temperature eggs better for baking? Depending on what you bake, the answer to that question might be yes or no. But there are a few reasons why it’s worth taking the time to get the egg to room temperature before adding it to your recipe. The first reason is that cold eggs can cause your batter to be more lumpy and harder to mix, according to the Food Network. That’s because the proteins in an egg coagulate (change their structure) when it’s cooled from an egg’s refrigerated state to room temperature. The same is true of cold butter or cream. This also means that you won’t get the…