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Just realized my grandma was right about room temperature eggs
My grandma always told me to take eggs out an hour before baking. I ignored her for years, thought it was old school nonsense. Last week I tried a new cake recipe, pulled eggs straight from the fridge, and got a lumpy, dense mess. Tried it again this weekend with room temp eggs and the batter came out smooth and fluffy. 50 degrees really does make a difference. Anyone else have a tip they brushed off until it bit them?
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williamb2911d ago
I read somewhere that cold eggs can mess with emulsion in creamed batters because butter stiffens back up when it hits cold egg, that's probably what happened with your lumpy cake. @richard_anderson your sister might be onto something with scrambled eggs too, cold eggs cook unevenly so the curds don't set right. Grandma's know this stuff from decades of trial and error in the kitchen.
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My sister swore by letting eggs sit out before making scrambled eggs. Called me a fool for going straight from the fridge. One morning I tried it her way, eggs were way fluffier. Still think she's wrong about most things though.
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