Eggs are one of the most nutritious and versatile foods that there is. They can be eaten fried, baked or as an ingredient in everything from main dishes to desserts. Eggs can be either brown or white - the color does not change the quality or the flavor.
Store eggs in their own carton in the refrigerator. The carton protects the eggs from absorbing other food flavors through their shells. Fresh eggs are best for poaching or baking while older eggs are better for beating egg whites.
Most recipes call for large eggs which are about 2 ounces each. When cooking with eggs, bring them to room temperature before cooking. Eggs are sensitive to temperature. They will continue to cook if they are left in a hot pan so move them to a serving dish immediately after cooking.
Some recipes may require the use of either egg whites or egg yolks. The best way to separate eggs is by using their own shells. Avoid touching egg whites with your fingers or greasy surfaces, especially if they are going to be beaten.
Beaten egg whites are used in souffles and mousses. A pinch of salt added before starting to beat them will help them stiffen faster. Don't over-beat or they will become too stiff. Egg yolks are often beaten separately with or without sugar. This helps increase volume and lightens sauces such as Hollandaise or adds air for cakes or batters.
Older eggs are easier to peel than fresh eggs. Plunge the cooked egg into very cold wat

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