And now for the owner’s manual no egg carton ever came with:

Yolks help crusts to be tender.Whites are for structure.When you’re whipping egg whites, always use eggs at room temperature to achieve the greatest loft. If you forget to take them out of the refrigerator, warm them in their shells in a bowl of hot water before separating.Never over beat egg whites, they hate that. And don’t over fold beaten egg whites, either. Both will deflate the bubbles that create the height.Eggs are sized according to weight. A dozen large eggs in the shell weigh 24 ounces, while an equal number of extra-large eggs weigh 27 ounces. All of which means, use the size egg the recipe calls for.Refrigerate eggs as soon as you get them home, and use them by their sell by date, which is 30 days beyond their packing date.As for salmonella: cooking eggs at 140°F for 3 minutes, or to an end temperature of 160F°Fwill kill any of the bacteria.