Scrambled Eggs - better at room temp?

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

I'm about to scramble 3 eggs. Something in the back of my brain says let them come to room temp
before I scramble them. Should I? I've never done so before, but this is teasing at me.

Jill

Never heard that. Room temp for mayo makings, yes, but for cooked eggs? Don't see why.

i think that there will be lots of people answering this one, all with their own opinion, but mine
is i do not think it matters. i have scrambled eggs straight from the fridge and also ones at room
temperature and both ways are as good as each othe.

I don't think it matters for scrambled eggs. I do think it matters for poaching eggs. They will set
up faster after they hit the water if they are not refrigerator cold.

"jmcquown" <[email hidden]> wrote in message
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Quoted message said:

I'm about to scramble 3 eggs. Something in the back of my brain says let them come to room temp
before I scramble them. Should I? I've never done so before, but this is teasing at me.

Jill

jmcquown said:

I'm about to scramble 3 eggs. Something in the back of my brain says let them come to room temp
before I scramble them. Should I? I've never done so before, but this is teasing at me.

Jill

I've done both ways plenty of times. Can't tell the difference.

You can also argue the add water or milk thing I use water because it is handier.

--
Ed [email hidden] pages.cthome.netedhomeOpen ↗

jmcquown said:

I'm about to scramble 3 eggs. Something in the back of my brain says let them come to room temp
before I scramble them.

Perhaps your brain is made of scrambled eggs.

-sw

jmcquown said:

I'm about to scramble 3 eggs. Something in the back of my brain says let them come to room temp
before I scramble them. Should I? I've never done so before, but this is teasing at me.

Jill

I read that a long time ago, but can't remember where. The reason was that more of the white
releases from the shell when the eggs are at room temp. I think that was it.

David

jmcquown said:

I'm about to scramble 3 eggs. Something in the back of my brain says let them come to room temp
before I scramble them. Should I? I've never done so before, but this is teasing at me.

I always let eggs come to room temp before cooking them, regardless of how I inted to use them. Is
it better than using the eggs while they're cold? I have no idea, its just the way I do it.

Edwin Pawlowski said:

You can also argue the add water or milk thing I use water because it is handier.

To me, scrambled eggs take on an unpleasant slimy consistency when milk is added to the eggs, but
not with water. What I do is take the egg shell and fill it with water and than dump it in the bowl
with the eggs before I scramble them.