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Cracking an egg should take two seconds, at most. If it's longer, you need to brush up on your culinary skills, rather than find ways around it.
An egg in it's shell and refrigerated will keep a frighteningly long time. An egg out of it's shell, not so much.
I always scramble my eggs in situ, as it were. I find they come out fluffier that way.
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I wake up in the morning more tired than before I slept
I get through cryin' and I'm sadder than before I wept
I get through thinkin' now, and the thoughts have left my head
I get through speakin' and I can't remember, not a word that I said
- Ben Harper, Show Me A Little Shame
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