That 'use room temperature eggs' rule I ignored for 10 years finally bit me

I used to think the whole 'room temp eggs' thing was just baking snobs being picky. I'd pull eggs straight from the fridge and throw them in my cake batter every time. Results were fine, or so I told myself. Then last month I tried making a chiffon cake for my niece's birthday in Des Moines. That thing flopped like a pancake. Dense, flat, and it had this weird rubbery edge. I finally caved and tried room temp eggs on my next attempt. Night and day difference. The cake rose perfectly and had that light airy crumb. Now I'm kicking myself for a decade of stubbornness. Anyone else have a rule they fought against forever that turned out to be legit?

2 comments

2 Comments

averym821mo ago

Three words: chiffon cake in Des Moines. That rubbery edge is proof enough for me. I learned the same hard way and now I'm team room temp eggs forever.

jasons631mo ago

Let your eggs sit in warm water for five minutes if you forget to pull them out. That trick saved me more times than I can count when I was baking at odd hours. Takes the stress off the whole room temp thing without changing the texture.