That trick with room temp eggs is a total game changer

I kept having my butter and sugar mixtures split on me for weeks, it drove me nuts. Then my neighbor who used to work at a bakery in Portland told me to just microwave the eggs for like 8 seconds before adding them. Tried it on 3 batches of chocolate chip cookies last Sunday and every single one came out smooth and fluffy. Has anyone else tried something simple that fixed a persistent baking problem?

3 comments

3 Comments

elliot_taylor26d ago

Holy cow, 8 seconds in the microwave? That's wild! I always thought you had to let eggs sit out for like an hour or something, never occurred to me you could just zap them. I've been making my butter and sugar mix split too and it's so frustrating, I was about to give up on certain recipes. Gonna try this tip this weekend for sure, thanks for sharing it!

grantmartinez26d agoTop Commenter

Wait, you've had that split problem too? Man, I thought I was the only one who kept messing up my butter and sugar... It's the worst when you think you've creamed it perfectly then all of a sudden it looks like curdled milk... I've thrown out so many batches because I figured it was ruined. The egg trick is a lifesaver though, I started doing it a few months back and haven't had a split mix since. Just gotta be careful not to overdo it in the microwave, I nuked one for like 15 seconds once and ended up with scrambled egg bits floating in my batter... that was a whole other disaster.

jana_scott26d ago

Totally did that with my microwave once... scrambled eggs in cookie dough is not a good look.