Egg Tips

After removing the eggs from the refrigerator, use them immediately. (Note: If a recipe calls for eggs at room temperature, immerse them in warm water for a few minutes to aid them in beating up fluffy, as room temp eggs will do).
For baking, it's best to use medium to large eggs; extra-large eggs may cause cakes to fall when cooled.
To prevent toughness, always use moderate heat and controlled cooking times for eggs.
A tablespoon of vinegar added to water before poaching eggs helps keep the whites from spreading.
Eggs with a visible blood spot on the yolk are safe for consumption. The spot can be removed with the tip of a knife.
Don't eat cracked eggs or eggs that have been out of the refrigerator for more than two hours.
A fresh egg should sink at once in a bowl of salted water and lie at the bottom; a bad egg will float.

Cooking Tip