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According to Kantha Shelke, Ph.D., and a food scientist and principal of Corvus Blue LLC, eggs most of the time contain salmonella. Plus, some methods to cook eggs require gentle heating for a SHORT duration of time (especially those recipes that require a runny yolk), so it’s possible that the bacteria aren’t even killed after cooking.
If you leave them at room temperature, that bacteria might multiply to harmful levels. Even more, eggs are always better tasting when they are fresh, and they don’t require such a long amount of time to be scrambled, so they’re not the kind of food that you should be keeping as leftovers.
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