The things we got wrong
This page lists the mistakes we made—what we published by accident, what we got wrong in a recipe, what we missed until someone pointed it out. It’s not a list of triumphs, and it’s not a confession.
It’s proof that we check our own work, and that we fix it when we’re wrong.
A site like this lives or dies by its accuracy. A wrong ingredient measure, a misstep in technique, or a dish that doesn’t turn out as described isn’t just embarrassing—it undermines trust.
So we keep a log of what went wrong, how we found it, and what we did to make sure it never happens again.
Three we had to fix
These are the three most consequential mistakes we’ve made so far. They’re the ones that could have hurt someone, or at least made them question whether they could trust us. We fixed them, and we’re not hiding them.
The mistakes we caught (and fixed)
- 1Wrong baking time for custard
The recipe for *Silky Vanilla Custard* called for 20 minutes at 325°F (160°C), but the first batch we tested set too fast and curdled. It stayed up for three weeks before a reader emailed to say theirs had split. We pulled it down, tested again, and found the correct time was 18 minutes. Yvette Barrera rewrote the instructions and added a note about checking doneness with a knife. The old version is still in the archives, but it’s marked as corrected.
- 2Missing ingredient in a cocktail
The *Spiced Eggnog Martini* recipe left out a critical step: the nutmeg had to be freshly grated, not pre-ground. The first batch tasted flat, and we assumed it was just a bad batch of eggs. It took two more failed attempts before we realized the difference. Yvette Barrera updated the recipe with a warning about freshness and added a troubleshooting section. The original post was edited in place, but the revision history shows the change.
- 3Incorrect heat setting for a stir-fry
The *Quick Egg Stir-Fry with Bok Choy* said to cook on ‘medium-high,’ but our test kitchen found that ‘high’ worked better—otherwise, the eggs turned rubbery before the vegetables were done. The mistake went unnoticed for a month until a reader commented. Yvette Barrera adjusted the instructions and added a note about heat control. The old version is still live but has a banner at the top explaining the correction.
What those three changed
These mistakes taught us three things: always test a recipe at least twice before publishing, never assume a reader will notice a small detail, and that even the simplest recipes need clear, unambiguous instructions.
We’re stricter now—every recipe gets a second look, and we keep a running list of common pitfalls.
Rules that came from mistakes
- Test every recipe twice in real kitchens (not just our own) before publishing. *From the custard mistake.*
- Assume readers will miss small details—always include troubleshooting notes. *From the cocktail mistake.*
- Use precise heat settings (e.g., ‘high’ instead of ‘medium-high’) and explain why. *From the stir-fry mistake.*
The people behind this
Yvette Barrera is the founder and editor of *Egg Recipes Warm*. She’s the one who signs the corrections because she’s the one who signs off on every recipe—and because she’s the one who still gets emails from readers pointing out what she missed.
This log exists because she believes a site that doesn’t admit its mistakes isn’t worth reading.
Keeping a list like this isn’t comfortable. It means admitting you’re human, that you make errors, and that sometimes those errors slip through. But it’s also the only way to earn trust.
If you’re the kind of person who double-checks your own work, who rewrites until it’s right, and who isn’t afraid to say ‘I was wrong,’ then you understand why we do this.
There’s a mistake Yvette Barrera made that wasn’t public: the first batch of *Fluffy Scrambled Eggs* she ever posted had salt in the wrong place, and she had to repost it before anyone noticed.
It was embarrassing, but it taught her to taste as she goes—not just at the end.
If you find something we got wrong, don’t just tell us. Try it yourself first. If it doesn’t work, let us know—but assume we’ll fix it before you do. And if you’re kind enough to point it out, thank you. We’ll make it right.
There will be a next one
This log isn’t finished. We’ll add to it every time we find something that needed fixing. If you spot a mistake in one of our recipes, we’d rather you tell us than assume we’ll notice.
The contact page is the best place to let us know—we check it often, and we always respond.
The recipes are grouped by category: Appetizers, Beverages, Breakfast & Brunch, Desserts, Main Courses and Reviews.