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The room temp egg thing is real, learned it after 4 failed cake layers
I never bothered with letting eggs sit out before baking. Always just cracked them straight from the fridge. Last month I tried a genoise sponge for a friend's birthday in Portland and it came out dense and flat twice. Third time I left the eggs on the counter for 30 minutes and the batter actually held air. Took me 4 tries to figure out the temp was the issue. Anyone else skip this step and regret it?
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drew_bennett241h ago
Notice how the eggs felt different at room temp? Like the whites got looser in the shell and the yolk didn't plop out so stiff. Curious if you checked the actual temp with a thermometer or just went by feel on the counter. Also wondering if your kitchen runs cold this time of year, cause 30 minutes might not be enough in a chilly house. How cold was it in there when you finally got it right?
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