Select clean, fresh eggs which have been handled properly and refrigerated. Do not use dirty, cracked or leaking eggs that may have a bad odor or unnatural color when cracked open. They may have become contaminated with harmful bacteria such as salmonella.
Unless a recipe specifies another size, use large eggs in baking recipes.
Properly handle eggs for best results. Cold eggs are easiest to separate. Eggs at room temperature beat to high volume. Take the eggs out of the refrigerator 20 minutes before you want to use them.
Always store eggs in the refrigerator in their original carton. The carton protects them from absorbing odors in the refrigerator.
Fill a deep bowl with enough cold water to cover an egg. Place the egg in the water. If the egg lies on the side on the bottom, it is fresh. If the egg stands up and bobs on the bottom, it isn't quite as fresh. If the egg floats on the surface, it should be discarded.