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Calling all "Egg"sperts!

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Do you think fried eggs cook faster and more evenly at room temperature or directly out of the the fridge? How about scrambled?

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  1. I'd say room temp is better for both types, but I've certainly made both with eggs that just came out of the refrigerator. For both scrambled and fried, if the eggs are room temp, you can cook on lower heat a bit more slowly and evenly. When the eggs are cold, I find I have to use higher heat to get them going. With fried eggs, this can result in browning on the bottom, but cold, raw yolks on top.

    1. I rarely if ever refrigerate my eggs, so I am not an "egg"spert.

      That said, I don't it matters at all.

      2 Replies
      1. re: ipsedixit

        How long do your eggs last unrefrigerated?

        1. re: FrankJBN

          I usually go through eggs pretty quickly (about a dozen every 2-3 days).

          But I've had eggs kept out for up to 2 weeks with no problems.

      2. Room temp. You'll also get a fluffier scramble.

        1. Absolutely room temperature. AFAIK, every authority (egg spert) agrees.

          1. I refrigerate my eggs, but I always try to let them come to room temp before I cook them, regardless of which way I'm cooking them - sunny side up, over easy, scrambled, poached, hard- soft-medium boiled, in an omelet, etc.

            There are actually only a few things I tend to cook before letting them come to room temp, including almost any veggie or meat. In fact, I can't even think of a single item I prefer to cook straight from the fridge.

            1 Reply
            1. re: MonMauler

              There are actually only a few things I tend to cook before letting them come to room temp, including almost any veggie or meat. In fact, I can't even think of a single item I prefer to cook straight from the fridge.
              +++++++++++++++++++++++++++

              Really? Even, say, veggies that you are going to steam or parboil?