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Pro tip: room temp eggs in a recipe vs cold eggs straight from the fridge, and I am done arguing about it
My grandma told me this 20 years ago and I ignored her for most of them. Cold eggs straight from the fridge, the batter always looks a little grainy and the cake domes up weird and cracks down the middle. Room temp eggs, everything comes together smooth and the tops stay flat. Same recipe, same oven, same pan, I tested it 4 times last month. The difference is not subtle. If you pull eggs out 30 minutes before you start, that is it. Who else does this or am I just late to something everyone already knew?
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