I used to swear by room temperature eggs for every bake, but now I'm team cold eggs from the fridge

For years I was a total rule follower, (you know, obsessed with getting eggs to room temp in a bowl of warm water). Then last month I made a last minute lemon tart for a friend's dinner party and forgot to take the eggs out. Threw them in cold from the fridge and honestly, the curd came out silkier and set way faster. No more waiting 45 minutes for eggs to warm up. I still soften my butter though. Anyone else ditch a 'sacred' baking rule and find it worked better?

2 comments

2 Comments

elliotr398d ago

It's funny how breaking ONE rule makes you question ALL the others.

gavins438d ago

Oh, I gotta push back on that one. @elliotr39, I still think rules exist for a reason with baking because science doesn't care about convenience, and cold eggs can mess with your emulsion if the butter isn't exactly right.