Even though it won’t affect the taste of your baked products, cold eggs will affect the texture and whipping process. This can cause clumping of your ingredients making cookies and cakes overly dense. Cold eggs can even cause recipes with high-fat content (cheesecake, pound cake, etc) to curdle! If you forget the take the eggs out of the fridge at least 30 minutes before baking, place the uncracked eggs in a bowl of warm water and cover for at least 5 minutes.