Every time your recipe calls for softened butter, you should use room temperature eggs. If you use eggs straight from the fridge, you’re basically undoing the process of creaming the butter and sugar because cold eggs make the butter harden again. Also, cold eggs don’t whip the same way warmer eggs do. Air moves more freely in warm eggs so they blend much faster in your batter.

There are a couple ways to get room temperature eggs. First, and my apologies for the utter obviousness (not a word), you can take eggs out of the fridge an hour before you need them and let them come to room temperature. The alternative method is to put eggs straight from the fridge into a bowl of warm water for about 10 minutes. The water needs to be quite warm, almost hot. Otherwise, the egg temperature won’t really change. They’ll just cool down the water and act as ice cubes.

Happy Baking!