Yes room temperature eggs are less prone to have their yolk break during frying. The reason that the membrane around the yolk, like all living tissue membranes, is made of polyunsaturated fat. When cold the membranes are more brittle and when warm, more pliable.Before frying eggs, I let them soak in a bowl of hot tap water for 5 minute or so. This way I control my time-temp (although leaving them on the counter for 1-2 hours is not that risky). Luc H.
5/24/15 at 10:47am