A question we get a lot is: Do eggs need to be at room temperature if you want to fry or scramble them?
No, you can use eggs right out of the fridge for frying and scrambling as well as soft- or hard-cooking, microwaving, poaching, making omelettes, quiches, frittatas, etc.
Baking recipes sometimes require eggs to be at room temperature if the whites are to be beaten to make meringue or if the eggs will be creamed together with fat and sugar to form a cake batter.
Although whites and yolks separate from each other more easily when the eggs are cold, egg whites will beat to a greater volume and be fluffier when they are at room temperature. The protein in the whites is more elastic or stretchy when it's warmer; this means it can expand more, and in a shorter amount of time. An egg at room temperature will stay emulsified when blended with fat and sugar more readily than a cold egg. A good emulsion in the batter produces a cake that rises properly and has a moist, even texture.
You can bring eggs to room temperature by removing them from the refrigerator and letting them sit on the counter for 20 to 30 minutes before using. Or, place the eggs (in their shells) in a bowl of warm water for 4 or 5 minutes.