Cold eggs are easier to separate than warm eggs

For a recipe that calls for ½ an egg, lightly beat one egg then measure out 1½ tablespoons

Always use large eggs when baking (all recipes are scaled for large size eggs)

To achieve the most volume when beating eggs, use a grease-free stainless steel bowl and beat them at room temperature

Eggs can be brought to room temperature by covering them for 1-2 minutes in hot tap water

To help clean up an egg spill, use table salt before picking it up with a paper towel (it gives the egg something to hold on to)

Adding 1 tablespoon of white vinegar to your poaching water will help the egg whites set

Add ½ the amount of salt to the eggs before cooking for low sodium cooking (this flavors the egg as the salt dissolves)

For best results, use a pan pre-heated over medium high (too high a temperature will cause the eggs to get rubbery and burn)

To maintain the best quality, do not store eggs in the refrigerator door (it’s the warmest place in most refrigerators); keep eggs in their original container