You know when you crack eggs as a prelude to using them in a recipe, and you always seem to get a little bit of egg white leaking out? You know what I mean. It’s very annoying, isn’t it?
A chicken egg has a hard, somewhat porous outer shell, and just underneath it, a very thin membrane. While in the refrigerator, that thin membrane gets hard. It’s supposed to be supple. When it becomes hard, when you crack an egg shell, it also gets cracked, and egg white leaks out. When an egg is at room temperature and gets cracked, that thin membrane remains intact.
Don’t believe me? You’ve surely opened a carton of eggs at the grocery store, and seen one slightly cracked, yet no egg yolk had leaked out. Reason? The thin membrane hadn’t hardened.
Take the eggs that you want to use and let them sit out at room temperature for at least an hour. Also, please, be firm but gentle when cracking the eggs, and do so on a hard, FLAT surface. Do NOT crack them on the edge of the bowl.