Room Temperature Eggs Matter More Than You Think

The Problem

Recipe says 'room temperature eggs.' You forgot to take them out. You use cold eggs and the cake is dense.

The Hack

Place cold eggs in a bowl of warm (not hot) tap water for 10 minutes. They come to room temperature quickly and safely.

Why It Works

Cold eggs cause butter to seize and re-harden when mixed, creating a lumpy batter. Room temperature eggs emulsify smoothly with fat, trapping more air for lighter, fluffier baked goods.

Pro Tips

• This matters most for cakes, muffins, and cookies
• Butter should also be room temperature — soft but not shiny
• Cold eggs are actually easier to separate (yolks are firmer)
• For meringue, room temp whites whip to greater volume