If you’ve read my stuff with any regularity, you know that I’m a big proponent of reading the recipe all the way through before you start baking, and making sure you have all the proper ingredients ready. Right? We all do that, right?? Yeah, me either.
One thing that’s the worst is when a recipe calls for eggs that are room temperature and, while you may have checked to see whether you had enough eggs…do didn’t take them out of the fridge. Your first inclination will probably be to just use the eggs directly from the fridge, but don’t.
If you use cold eggs in a recipe that calls for room temperature, the cold of the eggs could screw with the fat in the butter and make your batter all lumpy and not great. And if you have to whip the eggs, warmer eggs whip up bigger and fluffier than cold ones. Why? I dunno – science.
Anyway, there’s an easy solution, If you forgot to take the eggs out of the fridge, just put them in a bowl of warm water for about 10 minutes. This will get them to a temperature you want and you’ll be all set!