Room temp eggs are a myth, cold eggs work fine if you do this one thing

Been baking pies for years. Every recipe screams about room temp eggs. Started ignoring it about 3 months ago out of pure laziness. Cold eggs made my custard lumpy twice. Then I tried blending them for 30 seconds with the sugar before adding anything else. Smooth every time. Did a lemon tart last Sunday, perfect curd. I get that butter needs to be soft, but eggs? Blend first and you're good. Anyone else skip that waiting step?

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lily_sullivan8213d ago

...and honestly the blending trick is the whole game changer. I do the same thing now, thirty seconds with the sugar like you said, and it fixes everything. The cold eggs just need that extra time to get air in and break down the yolks fully, that's what stops the lumpiness. I also give my cream or milk a quick zap in the microwave for like fifteen seconds, not warm, just takes the fridge chill off it. That plus the blended eggs and I never wait for anything to hit room temp anymore. Saves me like an hour every time I bake.