Question about the whole 'room temp eggs' rule for cakes

I always thought needing room temp eggs was just a fussy baking myth. Last week, I made my usual yellow cake but used cold eggs straight from the fridge. The batter looked fine, but the cake came out dense and a bit greasy. I tried the same recipe again yesterday, letting the eggs sit out for an hour first. The batter was way smoother and the cake rose perfectly, with a much better crumb. I guess the old rule is actually right. Has anyone else had a fail turn into a win just by changing one small step like this?

3 comments

3 Comments

joseph_torres22d ago

Forget eggs, try warming your flour next time. It makes a huge difference for cookie texture.

palmer.richard22d ago

My grandma's cookie recipe has been in the family for 60 years and it never mentioned warm flour. You're telling me the secret was hiding in plain sight this whole time? How warm are we talking, like straight from the oven warm or just room temperature? I have to try this next weekend.

jana_fox5011d ago

That "fail turn into a win" thing happens with so much stuff (like letting your phone update overnight instead of fighting it mid-day).