Egg Tips

Eggs will age more in one day at room temperature than in one week in the refrigerator.

To test eggs for freshness, place the egg in a cup of water to which two teaspoonfuls of salt have been added. A fresh egg sinks; a doubter will float.

When you are going to beat egg whites, let the eggs sit at room temperature for half an hour before using them. You’ll get more volume when you beat them.

When egg white is whipped or beaten it makes a foam and increases in volume 6 to 8 times. Egg whites will beat faster and higher if you add a pinch of salt.

4 jumbo eggs = 1 cup
6 jumbo whites = 1 cup
12 jumbo yolks = 1 cup

4 extra large eggs = 1 cup
6 extra large whites = 1 cup
12 extra large yolks = 1 cup

5 large eggs = 1 cup
7 large whites = 1 cup
14 large yolks = 1 cup

5 medium eggs = 1 cup
8 medium whites = 1 cup
16 medium yolks = 1 cup

6 small eggs = 1 cup
9 small whites = 1 cup
18 small yolks = 1 cup

From: Internet