Pro tip: adding room temperature eggs one at a time really does matter

I was rushing a pound cake last Saturday and dumped all three cold eggs in at once, and the batter curdled so badly I had to toss the whole thing and start over. Has anyone else learned this the hard way or am I the only one who thought it was just a myth?

3 comments

3 Comments

felix_williams7127d ago

Three cold eggs in one go? That's basically baking speedrun any% glitchless right there. I did that with a chocolate cake last month and my batter looked like a toddler's science experiment. Ended up with a weirdly dense brick that somehow tasted both raw and burnt at the same time. My kitchen smelled like regret for three days. Now I'm the weirdo who sets eggs on the counter two hours before baking like I'm prepping for a surgery.

juliashah27d ago

Oh yeah, totally been there. I tried the shortcut method once with a lemon loaf and ended up with what looked like scrambled eggs in butter. Such a waste of good ingredients.

riley_miller2526d ago

batter looked like a toddler's science experiment" lol that's perfect, mine looked like someone already tried to clean it up. But also not to be that person - I think setting them out two hours might be overkill. Usually 30 minutes to an hour on the counter is plenty to get them to room temp.