MikeSty

As an industrial engineer, I can't help but notice that scrambled egg production benefits from economy of scale - cooking a lot of eggs at once is no problem and requires no more utensils or time than a few eggs. However, when I want to eat three eggs as part of a healthy breakfast every morning in a hurry, I don't have time to meticulously crack (it's a pain in the ass for me...maybe I could improve that), scramble in a bowl, and then cook and clean the equipment.

So I had this bright idea of "Pre-Scrambling" my own eggs. Basically I just crack a bunch of eggs and whip them really good, and I put about three eggs worth of scrambly goo into a teeny cup size tupperware container and shove them in the fridge. My plan is, when it's go time, I can just grab a little cup and shake it while the pan heats up and then just dump them in and have scrambled eggs much more quickly.

So questions of sanity aside, is this safe to do? Note that I would eat the pre-scrambled eggs within two weeks and they would always be cooked, I would not eat them raw. There will be no freezing of the eggs and there will never be "re-heating".


If this is indeed safe to do and as efficient as I suspect it to be (for me, at least), I will start buying eggs in larger amounts.

Thanks for the advice,
Hungry College Student

(p.s. sorry if I asked about this question before. I have really bad memory and I used the search tool to no avail. But I have been wondering about this for a long time now!)