I think using room temperature eggs is overrated for most cakes

I read a post last week from someone saying you absolutely must let your eggs sit out for 30 minutes or the cake will be ruined. I tried it once with a box mix and my cake came out fine when I used cold eggs straight from the fridge. I made 12 different batches of vanilla cake this year for a bake sale and honestly could not tell a difference between cold and room temp eggs in 10 of them. Maybe high end french pastries need that precision but for basic birthday cakes? Not worth the extra planning. Has anyone actually tested both side by side and noticed a real texture difference?

2 comments

2 Comments

adamcoleman4d ago

Why would anyone wait 30 minutes for eggs?

ericjackson4d ago

Maybe it's just me but people wait that long for all kinds of stuff these days. It's like waiting for a table at a trendy spot or standing in line for some limited release sneakers is just normal now. At some point the wait itself becomes part of the whole experience, not just the eggs or whatever you end up with.