Why does every beginner baker insist on using cold eggs in their cake batter?

I was helping a friend bake a birthday cake last weekend and she pulled eggs straight from the fridge. I told her room temp is where it's at but she said her grandma always used cold eggs. Her cake came out dense as a brick with a weird dome on top. I swear 90% of dense cake problems come from cold ingredients not mixing properly. Has anyone else had to argue with someone about this?

4 comments

4 Comments

the_claire4d ago

My buddy tried the cold egg method once because his mom swore by it. That cake was so dense it could've doubled as a doorstop. He was real quiet about it after that lmao.

nina_hall484d ago

Used to think room temp was overrated, but yeah this proves it.

theajohnson4d ago

Actually reminds me of what happened with my aunt and her pie crusts. She always kept her butter in the fridge right up until mixing, swore by it. Then one Thanksgiving she forgot to chill it overnight, left it on the counter by accident. Her crust turned out flakier than ever, she was so mad about it lol. She still says it was a fluke though. Some people just cant let go of the old ways, especially when its been passed down.

linda_reed4d ago

The bit about her grandma using cold eggs hit close to home. My friend Jenna had the same argument with her mom every time she baked. Her mom insisted on cold eggs because that's how Great Grandma did it back in the day. Last Christmas Jenna finally convinced her to try room temp eggs in her famous pound cake. The difference was night and day - lighter texture, even rise, no weird dome. Her mom still uses cold eggs for her own baking though, calls room temp "fancy nonsense.