Switched to room temperature eggs after a disaster

I always used cold eggs straight from the fridge for my sponge cakes, and they kept turning out dense and flat. Last week I forgot to chill the eggs before making a batch, and the cake rose higher than it ever had before. Now I pull them out about 30 minutes ahead, and it's like night and day. Has anyone else had a similar result with other ingredients?

3 comments

3 Comments

wader7119d ago

Funny how that works, right? Seems like half the stuff we do in the kitchen and life is just following old rules nobody questions anymore until you accidentally break one and things actually get better.

marybutler19d ago

wader71 really out here breaking kitchen rules like a culinary outlaw!

violag8019d ago

You know what, @marybutler, I used to be a total rule follower in the kitchen but seeing wader71's point about old habits actually making things worse makes me want to try breaking a few myself.