Just realized the difference between baking with room temp eggs vs cold eggs is huge

I always thought it was one of those fussy baker things that didn't really matter. Then last weekend I made two batches of pound cake back to back. First batch I pulled eggs straight from the fridge, second batch I let them sit out for 45 minutes. The room temp batch rose way higher and had a much smoother crumb. The cold egg one came out dense and kinda lumpy. I'm kicking myself for all the cakes I made over the last 2 years that could have been better. Anyone else ignore this rule for way too long?

3 comments

3 Comments

hugo_singh1mo ago

yeah the emulsion thing is real. if your eggs are cold they won't mix into the butter and sugar properly and you get that greasy lumpy mess. 45 minutes is usually enough but if my kitchen is cold I'll microwave a bowl of water and set the eggs next to it.

rivera.simon1mo agoMost Upvoted

Yeah the microwave water trick works pretty well. I do the same thing when my kitchen is cold.

joel_mason221mo ago

My kitchen is always cold @hugo_singh and my eggs still mix in fine without doing any of that.

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