I have been baking for around 3 years now and I have been constantly having a problem with split batters for the past few months all of a sudden. After I add eggs, my cake, cookie, etc. batters slowly begins splitting. For reference, my ingredients are always at room temperature. I scrape the bowl constantly before adding the eggs and after each addition. I slowly add the eggs. I cannot find an answer to my question online, as I always see “cold eggs,” but that is simply not the case.
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3Can you give an example of a recipe that’s giving you problems? – Joe Mar 15 '22 at 08:00
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3The method as well as the ingredients in the recipe. – GdD Mar 15 '22 at 09:39
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Could there be some new equipment or other change contributing to this? – gnicko Mar 21 '22 at 13:53