The need to make a cake comes on suddenly. One moment I’m fine sitting on the couch with a book, and the next moment, I’m creaming butter and sugar for a Raspberry-Lemon Cake. If you zero in on the instructions of a baked good that starts with creamed butter though, you’re likely to notice that the recipe specifies room temperature eggs.
Of course, at the moment baking inspiration strikes, the eggs are in the fridge.
I’m all for breaking rules, but when you add cold eggs to warm butter, you risk curdling your butter and jeopardizing the well-being of your cake. Room temp eggs will blend into any batter much more easily than their cold counterparts.
And so I’m bringing you this tip–I picked it up while working on the kitchen set of a fast-paced cooking show–so you don’t have to abandon ship and leave the already-creamed butter and sugar for the fish.
You can put cold butter in the microwave, but don’t want to zap your egg – that could cook it. So fill a cup or bowl with warm water from the tap. To get the right temperature water, place your wrist by the tap and adjust the water so that you barely feel it when it runs over your wrist. Place the eggs in the bowl and leave for 5 to 10 minutes. They’ll warm right up.
Then, proceed with the cake.
Make It! is a new series where I share super smart tips for prepping, making, and presenting food in the easiest possible way. See tips from previous columns, like how to cut fifteen cherry tomatoes at once, and how to keep lettuce fresh in the fridge.
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