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The trick with room temp eggs actually matters
Used to think it was just a fussy rule from recipe blogs, but last week I tried a batch of cookies with cold eggs and the batter looked curdled. Next batch I let them sit out for 30 minutes and it creamed so smooth. Anyone else skip this step and regret it?
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graceprice1mo ago
Made the same mistake with pound cake once. Looked like a chunky mess before it even hit the oven. Letting them warm up for 20 minutes fixed it completely. Now I just leave them on the counter before I even start measuring flour.
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seanjohnson1mo ago
Room temp butter for at least an hour is the only way I'll do it now. I learned the hard way after three failed batches where I could actually see chunks of cold butter in the batter. Just set it out before you even grab the eggs and you'll save yourself the headache.
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