Room-temperature eggs in 5 minutes
The recipe wants room-temperature eggs and yours are in the fridge? No problem.
1
Cold eggs chill the butter in a batter — the mixture splits and sponges rise less.
2
Put the eggs in a bowl of warm tap water (about 40 °C, comfortable for your hands) for 5–10 minutes.
3
Don't use hot water: the white by the shell can start to set.
4
For recipes needing only yolks or whites, separate the eggs while cold — it's easier — and leave them in bowls for 15 minutes.