TIL my aunt's advice about room temperature eggs is actually critical

My aunt Linda told me for years that you gotta let your eggs sit out for at least 30 minutes before baking. I always ignored her thinking it didn't matter. Last weekend I tried making a chiffon cake for my daughter's birthday. I pulled the eggs straight from the fridge and whipped them up. The cake came out flat and dense as a brick. I was so frustrated I called her and she just laughed. She said the cold eggs don't incorporate air properly and ruin the structure. Has anyone else had a fail because they skipped the simple room temp step?

2 comments

2 Comments

claire_fisher411d ago

the cold eggs don't incorporate air properly" - yeah i used to think room temp was just a myth too lol. i'd pull eggs straight from the fridge for everything and never noticed a difference until i tried making meringue once and it just would NOT fluff up. now i always set them out first, total game changer.

the_piper21h ago

Keep in mind though @claire_fisher41, meringue is mostly about the whites being room temp. Whole eggs or yolks don't need it as much for most baking. I still set them out just to be safe but it's not as strict with cookies or cakes.