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Jan 24, 2014 08:39 PM

Ridiculously Basic Question About Scrambling Eggs

Do you scramble the eggs straight from the fridge, or do you warm them up with warm water (or let them come to room temperature)?

I always made scrambled eggs with eggs cold from the fridge. But today I decided to warm them up under running warm water, and I think the result was better. But maybe that was my imagination.

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  1. I scrambled eggs which were cold from the refrigerator. I do this because I am lazy.

    3 Replies
      1. re: Chemicalkinetics

        Yes, laziness all the way. Perhaps warm would be better, but mine still taste pretty good (probably because of all the cream and butter).

      2. Cold from the fridge usually, but if they sit out for a bit no big deal. My 2 year old, our Egg Consumer in Chief, doesn't seem to mind. As long as I add some cheese and salsa, she's good.

        1. I originally soaked them in "hot" tap water for 5 minutes because Alton told me to.
          Now, I still do it but it's mostly just to make sure they don't in rotten.

          12 Replies
          1. re: Bryan Pepperseed

            So....why does Alton say so? Did he give a Corriher/McGee type reason?

            1. re: gothamette

              Apparently I've had a senior moment..... It was for omelettes, not scrambled that he gives that little warming tip.

              Just for the record,this is what he says (Not exactly his normal Corriher/McGee type reason) in his episode on omelettes....

              "Now to get started, we will need three of these [eggs] warmed for five minutes in hot, not scalding, tap water. Now the faster an omelet cooks, the more tender it's going to be. Since cold eggs have a longer thermal trip to take, starting with warm eggs makes good sense. You'll never see this step mentioned in a French cookbook because the French don't refrigerate their eggs."

              Since youtube seems to have removed all Alton videos, the following link is the best I can do for what he says (scroll down the page to where it says, "Scene Six") about scrambled......they're the fluffy kind, not the creamy style that's mentioned a lot in other threads.


              1. re: Bryan Pepperseed

                Sounds reasonable to me, which is why I asked la question.

            2. re: Bryan Pepperseed

              Can't ever remember encountering a rotten egg even after weeks of storage. Forget the float test. If it's rotten you will know as soon as you crack it open.

              1. re: scubadoo97

                The only rotten egg I have ever encountered was the third of three eggs I was planning to make an omelet with. Fortunately the grocery wasn't far away.

                1. re: scubadoo97

                  After recently reading another post (maybe by you too??) that said the same thing and I (being quite the risk taker) tried it for my next batch of eggs. All went well, but for the same reason as sr44, I did get a little nervous as I tossed the last egg into the mixing bowl...... I've since gone back to the float test to be on the safe side.
                  Is there really enough time between cracking and opening to be able to smell it?

                  1. re: Bryan Pepperseed

                    having cracked a couple of eggs in my lifetime that had seen better days?


                    It will knock you over.

                    1. re: sunshine842

                      i've cracked a bajillion eggs and never encountered a raw one that was spoiled. hard-cooked too long in the fridge? yup. damn near need to clear the house.

                      if you're that worried, crack each egg into a bowl for a sniff, THEN add it to the bigger mix.

                      1. re: hotoynoodle

                        Please understand that I'm talking a few eggs over the course of my entire time in the kitchen, which now (gulp) spans several decades.

                        But I promise you'll never forget the aroma.

                        1. re: sunshine842

                          Agree. Only experienced one in my approx. 25 years of baking, but that one had me gagging and running for the sink so I didn't puke into the mixing bowl. Luckily, I had broken it into a separate mug.

                          1. re: sunshine842

                            My husband was at the sink and I was at the stove when I cracked a bad egg. We both ended up vomiting in the sink. My only rotten egg in 50+ years and you are right, you never forget that smell!!

                  2. re: Bryan Pepperseed

                    Re rotten eggs:

                    When I was a kid, we had our own henhouse and hen yard. It was my job to gather the eggs every day or two. You had to work around any hens still sitting on their nests and just leave them. Sometimes an egg will take considerable time before it got gathered. Mom always tested each egg separately and found an occasional bad one.

                  3. Odds of a floating egg being "rotten" is EXTREMELY LOW!! Floating just means they're less fresh. If you boil a floater and peel, you get that dimple in the big end. Floating just means some of the moisture has evaporated thru the shell.

                    As for scrambled eggs, I use them straight from fridge. I like mine totally DRY and with a little brown. I use a non-stick pan most times... if I wanna make what I call a semi-omelett... that's not spelled correctly, is it?? Other times I use a WELL used/seasoned cast iron pan.

                    1 Reply
                    1. re: kseiverd

                      I'm usually a stickler on proper spelling, but omelette gets a pass. I've even been known to spell it "omlet."

                    2. I suspect that in culinary school--which I have not attended--they spend a whole day on cooking eggs. I've seen some over-the-top chef-fy instructions for cooking scrambled eggs that made me chuckle. Unless you're cooking to impress a Michelin-starred chef, my advice is don't worry about the temperature of your eggs.

                      2 Replies
                      1. re: LorenzoGA

                        Spend a whole day? I think they weeks. I didn't intend for my question to bring on ill-feelings, I just wondered if anyone knew whether there was a difference. Not better or worse, just different.

                        1. re: gothamette

                          when i was in culinary our breakfast mod was 4 weeks. that did not include any pastry. mostly eggs. :)