1. The color of an egg’s shell is determined by the breed of hen and has nothing to do with its flavor or nutrition.
  2. Egg whites are loaded with protein and riboflavin. The yolks have all the fat in an egg, and also contain protein, iron, vitamins A and D, choline and phosphorous.
  3. Look for the Pack Date – the day the eggs were laid, washed and packed. It’s the three-digit “Julian Date” representing the consecutive day of the year, January 1 (001) through December 31 (365).
  4. Purchase the eggs before the Sell By or EXP date on the carton, and use them within three to five weeks of the date you bring them home.
  5. Store eggs in the coldest part of the refrigerator, in their original carton, with the large ends up. Do NOT store them in the egg holder on the refrigerator door. Eggshells are porous and easily absorb odors, so keep them away from onions and other fragrant foods.
  6. Discard any eggs with cracked shells.
  7. Use large eggs in recipes, unless another size is specified. One large egg, beaten, measures 3 tablespoons (2 tablespoons white, 1 tablespoon yolk).
  8. Separate egg whites from yolks while eggs are cold.
  9. Let egg whites stand at room temperature for 30 minutes before beating for greater volume.
  10. Freeze uncooked egg whites by placing one in each section of an ice cube tray. When frozen, transfer the cubes to a covered container and freeze up to one month.
  11. Store uncooked egg yolks in a container for up to three days. Top yolks with enough cold water to cover the surface, tightly cover the container and refrigerate.
  12. Cook eggs thoroughly to 160°F.