your food hygiene has you cooking meat straight out of the fridge, though.
It has its place in a professional caterer's, where you don't know how weak a constitution a customer might have and there's all sorts of food stuff flying around, but I've never had a dodgy egg in 33 years, and I regularly leave them unrefrigerated a fortnight.
( Flapjack - Tea is too wet without a biscuit, Wed 14 May 2008, 21:28, archived)