What is the difference in final product between straight from the fridge eggs and room temp eggs? I have never (knock on wood) had a disaster when taking my eggs straight from the fridge, but if you warm your eggs up, you have a better batter. Your chances are higher that air will incorporate better than cold and your batter will rise.
Lesson learned. I guess that just means I will have better batter from now on.
(Tip: short on time and cant warm your eggs? Take warm water and warm for about 15 mins).
Baking Lesson: Never skip out on using eggs in your recipe if they call for it. I did that once (because the recipe said to use something else) and the cake fell apart. Eggs are your structure.
Happy Baking!
hmm, I had no idea either - I always take from the fridge, whoops.
ReplyDeleteI always see people like Ina Garten or other people on Food Network using room temp eggs! Usually when I bake I don't exactly plan it out hours ahead so I don't have time to pull out an egg and let it get to room temp... I wonder what difference it would make?! You should do an experiment! And post it on here! :)
ReplyDeleteI know! I always loved baking but a few months ago I became following passion4baking.com (you should google translate it, awesome and inspiring baking blog!!) and I found out the same thing.. Who knew?
ReplyDeleteAlso, I was wondering was is yellow cake? Is that just lemon cake?