Eggs- Egg sizes ranges from jumbo, extra large, large, medium, and small.
In baking I always use Large Eggs, but for a more consistent end result you are wise to weigh your eggs in a recipe.
In baking it is best to use eggs that are at room temperature. To do this quickly you can simply submerge your eggs (IN THE SHELL) in very warm-hot water for about 20 minutes.
When deciding to use a white shelled egg or a brown shelled egg, there is no difference in the egg yolk and white inside. The color of the shell is determined by the breed of the hen.
In the USA eggs must be refrigerated and will be good for up to one month.
A quick test to see if your egg has spoiled, place it (in the shell) in some salted water- if it floats, it’s gone bad.
To store unused egg whites, I find the best way is to keep each one in an ice cube tray. Once frozen you can store each “cube” in a Ziploc bag for up to 2 months
Egg yolks are not that easy. The gelation property of egg yolk causes it to thicken or gel when frozen, so you need to give yolks special treatment. If you freeze them as they are, egg yolks will eventually become so gelatinous that they will be almost impossible to use in a recipe. To help retard this gelation, beat in 1 1/2 teaspoons sugar or corn syrup per 1/4 cup of egg yolks (about 4 yolks). Then freeze in a container labeled with how many yolks are inside.
1 Large Egg- 50g
1 Egg Yolk- 18g
1 Egg White- 30g
If you’re an American, you probably store eggs in the refrigerator. Yet, the US is one of the only countries where chicken eggs are kept refrigerated. In much of Europe, eggs are often stored right on the counter, at room temperature.
This is because most eggs from U.S. supermarkets must be refrigerated due to their lack of protective cuticle, likelihood of contaminant exposure and need for longer shelf life. This lack of protective cuticle is a result of egg-washing which is banned in most of Europe.