Eggs really are an amazing food. They can thicken sauces just by being cooked. They can bind with oil to make mayonnaise and several other great concoctions. They can take on air and turn into a foamy meringue delight. They can combine with chocolate to make a lovely mousse.
They can be eaten about 4000 or so different ways, in liquid or solid form, or something in between. As a chef I love eggs, as long as I don't think too much about what they really are or where they really come from.
The question for today is: "Do eggs really need to be refrigerated?"
The answer is "Yes" ... and "No".
Eggs come out of the "chute" with a protective coating, and as long as they are not washed, they don't need to be refrigerated. After all in most supermarkets or shops they are on the shelf, not in the fridge!
Of course, it also depends on what you want to do with your eggs. For fried or poached eggs, cold is better. The cold eggs hold together better and the yolks don't break as easily as room temperature eggs.
For all baking purposes, eggs should be at room temperature. This also applies to eggs that are to be used for sauces such as mayonnaise or Caesar salad dressing. For hard boiled eggs, it is better to use unrefrigerated eggs that are more than a few days old. The really fresh eggs don't release the membrane so easily and they are more troublesome to peel after cooking.
Pudding Pie Cookery School, keeping you informed about food.