Given the background description of some cooking related query, summarize the question into a title

[Q]: I have always wondered why baking with refrigerated eggs VS room temperature eggs comes out much better. Can anyone explain why please?
[A]: Why are eggs not stored in the fridge better in baking?

[Q]: I am making small pies (in muffin tins!) for a party. I plan on pre-cooking the filling (ground beef and veggies), then finishing the pies at the location. Would it be helpful (either for transport or for shortening the on-location cooking time) to par-bake the pie crusts in the tins?
[A]: When is is necessary to par bake a pie crust?

[Q]: Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces?Thawing whole bunch may not make sense since I do not intend to eat them all today. What are my options?My question is about "how" to do it. Should I hammer out the pieces without thawing them? If yes, then what would be the approach to do it?https://cooking.stackexchange.com/a/40690/6168 Quick and sloppy: Pry the frozen fillets apart using a case knife or use a wedge of some sort to separate them physically without thawing.Why is this method called sloppy? What is wrong with it?
[A]:
Raw fish pieces have stuck to each other in freezer. How to take out few pieces of fish without disturbing other pieces?