Just like cakes usually call for room temperature butter, they typically call for room temperature eggs, too.
And since most of us keep ours in the fridge, that can pose a problem when we’re in a baking hurry.
(SO annoying, right?)
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Well, thankfully, culinary team member and Rach’s resident baking expert, Grant Melton, has an easy fix!
"If you need room temperature eggs in a pinch," he explains, "all you have to do is put them in a bowl and cover them with warm water."
Just let them sit for a minute or two, and you’re good to go.
(Pro tip: Don't use *hot* water, because you don’t want to start cooking the eggs!)
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Oh, and if you get a piece of shell into your bowl with your cracked egg, take it from Rach and don’t use your finger to fish it out!
Instead, use a larger piece of shell, because as Rach puts it, "shell is attracted to shell."