Instructions: Buying Eggs:
o Fresh eggs look rough and chalky. Older eggs look smooth and shiny o Place an egg in cool salted water. If it sinks to the bottom it is fresh. It it rises to the surface it is spoiled.

Storing Eggs:
o Refrigerate eggs. One hour at room temperature is equal to a day in the refrigerator. Refrigerated eggs will keep for 4 to 5 weeks.

o Store eggs with the rounded end up.

o Dont wash eggs, this removes a protective coating.

o Eggs are porous so dont store them near strong smelling foods.

o Store eggs in the carton rather than in the egg cups on the refrigerator shelf.

o Whites will keep for 10 days in the refrigerator if stored in a covered jar.

o Both whites and yolks can be frozen

Preparing Eggs:
o Use a small funnel to separate whites and yolks.

o To keep eggs from cracking when placed in boiling water, pierce one end with a pin. Make sure eggs are at room temperature before boiling.

o Use medium to large eggs for recipes. Extra large eggs may throw the recipe off and, for example, cause cakes to fail.

o For best results, use eggs at room temperature for baking.

o Use egg whites at room temperature for greatest volume when beating. Be sure to use totally clean bowls and beaters. No grease. No plastic. Dont beat the whites until they are dry. They should still be shiny.

o When boiling or poaching eggs, heat on simmer. High heat will toughen eggs.

o Never cook an egg in its shell in a microwave oven. It will explode. Always prick the egg yolk to allow steam to escape or it is likely to explode.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.