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Still mad my aunt's 'room temp eggs' rule backfired on me
My aunt Janet swears by leaving eggs out overnight before any bake, said it makes everything fluffier. Tried it last week for a sponge cake in Austin and got a flat, rubbery disc that tasted like sadness. Turns out her rule works in her 60 degree kitchen, but mine was 78 that day and the eggs basically started to warm too fast. Anyone else get burned by advice that sounds good but needs a specific setup?
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wesley_fox9224d agoTop Commenter
78 degrees? That's basically soup weather for eggs. I would've just microwaved them for a few seconds and called it a day.
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