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2-1/2 Dozen Fresh Eggs Grade A Large White.

Egg Preparation Tips: Be sure your hands and equipment are clean before preparing any food and Thoroughly clean equipment again with hot, soapy water before reusing it for another food. Avoid mixing the shells with egg yolks and white when breaking eggs. Use fresher eggs when frying or poaching to help insure the eggs will hold their shape rather than spread out into the pan. Use eggs that are at least one week old when hard cooking for easier peeling. Use cold eggs and an egg separator for easier separation of egg yolks and whites. Allow egg whites to stand at room temperature for about 30 minutes-no longer-before beating so they can reach their fullest volume. Remove eggs from the refrigerator about 30 minutes before using them or put them in a bowl of warm water while assembling other ingredients when preparing recipes which call for eggs to be combined with a fat and sugar. Use eggs straight from the refrigerator for all other recipes. Egg Cook Tips: Cook basic egg dishes (other than hard-cooked) until the egg whites are completely coagulated and the yolks begin to thicken. The yolks should be no longer runny, but not hard. Cook eggs slowly over gentle heat to help insure even heat penetration. Serve eggs promptly after cooking. Baste soft-fried eggs, cover the frying pan or turn the eggs to cook both sides. Bake a baked custard until a metal knife inserted off center comes out clean. Cook a stirred custard until a thin film coats a metal spoon dipped into the custard, cool immediately after cooking and keep refrigerated. Use a stirred custard base when preparing cream pies, ice cream and eggnog.