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Shoutout to the bakery that finally taught me about room temperature eggs
I saw a fact on a baking blog that said eggs straight from the fridge can make your cake batter curdle by up to 30 percent. Tried it this weekend with a chocolate layer cake and the texture was way smoother than my usual lumpy mess. Has anyone else noticed a big difference or am I just imagining it?
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sage_lewis101d ago
That "room temperature eggs" tip really does change everything, totally with you.
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