Kitchen Tips: Eggs 101 - as part of the expert series by GeoBeats. Let's talk about eggs. In baking in the kitchen we usually use large eggs, and a large egg is roughly two ounces, one ounce for the white, one ounce for the yolk. So, it is relatively simple, if you have any extra egg whites, you can store them. Make sure that there is no yolk or traces of yolk in the egg white. Egg white is water and protein. Egg yolk is fat, 55% fat, fat. And if you want to whip the eggs, make sure also that if you want to make a nice meringue with egg white, no egg yolk, no fat. Fat prevents the egg white from rising and getting a lot of volume. Also, eggs at room temperature whip better than cold eggs. This is not a myth. Most recipes will tell you to make sure the eggs are at room temperature. It is an important fact. Finally to crack an egg. Oh, the difference between a white egg and a brown egg is basically the color, and has to do with the diet of the chicken. As a rule, a free-range chicken will produce brown eggs as they peck around and eat all kinds of different pieces of minerals. I am talking about stone, chalk, calcium. That becomes the shell of the egg. A caged-raised eggs, chicken or hen will actually produce white eggs. To crack an egg, it is very important to crack the egg on a flat, hard surface. Never crack the egg on the edge of a bowl. As you do so, it will then put splinters inside the shell and when you work the yolk from one side to the other, separating the yolk and the white, you will most likely poke the white. So, crack the egg on a flat surface in order to have just a nice, round cut without any splinters. And by passing the yolk from one side to the other in the shell there is no risk of poking the yolk. And we can then separate white from yolk. Frying and Egg: So, we cook the egg at a relatively low temperature for about 2, 3, 4 minutes. And the purpose is, again, to keep the protein tender. Frying an egg at a very high temperature, the egg white becomes rubbery. You see, this egg is almost done. And I am cooking it real slowly. There is still a little bit of egg white not fully cooked. But what I want to show you is an egg cooked at low temperature with the side of the fork, you can cut through the egg white. And I would not be able if I tried to pick up the egg with the fork. I cannot lift it. The white is not rubbery enough to let me do this. And this is exactly what you want when cooking an egg. Low temperature, no brown or any color on the white. So the whole egg white stays tender. A fried egg, or sauteed egg, or sunny-side up egg should never be seasoned in the kitchen. This is the only breakfast food that you are definitely going to serve with salt and pepper on the table. If we do salt it in the kitchen, the egg yolk becomes dull. Each little grain of salt kind of cures the surface of the egg yolk and does not look as appetizing. So, egg, no salt or pepper in the kitchen. The guest takes care of it.