The Truth About Eggs

Apparently I haven't been using my eggs correctly in all of my years of baking.  Shame shame.

The past few days/weeks I have been reading a lot about baking and when using eggs in your recipe, they are supposed to be at room temperature.  I feel like I should have known that. 

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!