Why is it better not to cook eggs straight from the fridge?

It's generally better not to cook eggs straight from the fridge because:

1. Even cooking: When eggs are cold, the egg white takes longer to cook than the egg yolk. This can result in uneven cooking, with the yolk being overcooked while the white is still runny. Starting with room-temperature eggs helps ensure more consistent cooking.

2. Texture: Cooking eggs straight from the fridge can result in a slightly tougher or rubbery texture. Bringing the eggs to room temperature allows the proteins to relax and results in a more tender and fluffy texture.

3. Sticking: Cold eggs are more likely to stick to the cooking surface, making it harder to flip or remove the eggs without breaking them. Room-temperature eggs are less prone to sticking, making the cooking process easier.

4. Chemical reactions: The sudden temperature change from cold to hot can cause the eggs to undergo rapid chemical reactions, resulting in a loss of moisture and a reduction in flavor. Starting with room-temperature eggs allows for a more gradual temperature increase and helps preserve the delicate flavor and texture of the eggs.

For these reasons, it's generally recommended to let eggs sit at room temperature for about 15-30 minutes before cooking them.