Hi Tom, you're totally correct that some reverse creaming recipes call for adding the eggs one at a time before the liquid, and some call for adding the liquid first, and then the eggs one at a time. Both ways work and the reverse creaming method still results in a tender crumb. However, there's a reason that eggs are generally added one at a time and separate from the other wet ingredients. Eggs and butter don't naturally want to mix and it takes time to emulsify and blend them properly. Throwing all the wet ingredients in together (even if blended together before hand) will make it much more difficult to bring the batter together properly and will extend the mixing time to the point where gluten-development is more likely to occur. For more on the reverse creaming method, check out this blog post, and our new Recipe of The Year, which features this mixing method. 

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