Yes, I always keep my eggs room temp. I don't see how any modulation of the timing can produce anything other than a thicker or thinner layer of white stuck to

Yes, I always keep my eggs room temp. I don't see how any modulation of the timing can produce anything other than a thicker or thinner layer of white stuck to the inside of the shell. What exactly happens when you do it - does all the white come out? Do you use older eggs perhaps? The older the egg, the less the shell sticks - but the more it disintegrates in water, so I always try and use fresh ones or poaching...