Room Temperature Eggs

I did it again.... forgot to take the eggs, butter, and milk out of the fridge so they have time to get to "room temperature". What a pain that can be. Now I need to wait an hour or longer to make whatever recipe I was going to make.

The most compelling reason I can provide for using room-temperature eggs in cake and custard recipes is that they blend in better, resulting in a smoother and more consistent texture. Cold eggs may cause mixtures to curdle or seize, especially when combined with fats, which can lead to uneven textures or lumps.

For a simple and fast solution, place your eggs in a bowl of warm water, approximately 105°F, for 5- 10 minutes. Check the eggs after 5 minutes by removing them from the water and holding them in your hand. If the eggs don't feel cold any longer, you are set and ready to use them in your recipe