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Debate: Room temp eggs vs. cold eggs in butter cake batter?
I used to always crack eggs straight from the fridge into my butter cake mix. Had a few cakes turn out dense and greasy. Read a baking blog that said cold eggs mess up the emulsion. Switched to letting eggs sit out for 30 minutes first. My cakes came out lighter, but now I'm wondering if it really makes that much of a difference for home bakers. Anyone tested both side by side and seen a clear win?
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parkerbrown25d ago
Test them blind and see if you can actually tell the difference before losing sleep over it.
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the_anthony25d ago
Read somewhere that the butter temp matters way more than the eggs in most baking. The eggs might just be an old wives tale that got passed around.
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Threw together two batches of butter cake last weekend to finally settle this for myself. Cold eggs straight from the fridge into one, room temp eggs that sat out for 45 minutes into the other. Honestly, I couldn't tell a huge difference in texture or rise between the two. Both cakes were tender and had a nice crumb, maybe the cold egg version was a hair denser but nothing dramatic. I think unless your butter is super soft and your kitchen is cold, it's not worth stressing over.
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