Warm Your Eggs
We're the first to ask if it's really necessary for every ingredient to be room temperature when we're baking—after all, everything will warm up in the oven, right? But King says there's a good reason butter shouldn't be ice cold when you start baking—and neither should the eggs. They'll incorporate into the creamed butter and sugar better (if they're cold, they could harden the fat in the butter, which would prevent thorough mixing). But don't worry if you forget to take the eggs out of the fridge ahead of time. King dunks them in a teacup of warm tap water for a minute or so and then proceeds with the recipe.