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Home Cooking Eggs

eggs

sleepycat | | Nov 4, 2008 09:31 AM

Why do some receipes call for room temperature eggs? What if I don't use room temperature eggs.

My buttermilk pancake receipe calls for separating the egg yolks and white and whipping the egg whites first and then adding it the mixture. Does this make the batter lighter then if i just mix in the eggs together?

Thanks in advance!!

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