First, find out how fresh the eggs are. The freshest is the eggs that are sinking and lying flat on their side when immersed in cold water. This egg can be used for any dish. When eggs are a week old, air bags inside, near the spacious tip, have grown so the extensive tip tilts because the eggs are submerged in cold water. Yolk and white inside have started separately; This egg is easier to peel when cooked hard. One or two weeks later, the egg bag has been developing enough to cause the e-tip of the wide egg pointing straight up when you put eggs in water. Now the egg is runny and must be used in sauce where it doesn’t matter if it’s not perfect. After four weeks, the egg will float. Throw it away.

Eggs are easily contaminated with salmonella microorganisms that can slip through intact shells. Never eat or serve dishes or drinks made with fresh raw eggs. Salmonella was destroyed by cooking eggs to internal temperatures 145 ° F; Egg milk dishes like Custard must be cooked to the internal temperature of 160 ° F.

If you separate fresh eggs by hand, wash your hands carefully before touching food, plates, or other cooking tools. When you finish preparing a raw egg, wash your hands and all the equipment thoroughly with soap and hot water. Never stir the eggs cooked with equipment used on raw eggs.

When you whim white, you change the structure of the protein molecule which is revealed, violates the bond between the atom on the same molecule and forms a new bond to the atom on adjacent molecules. The result is a molecular network of proteins that harden around the air trapped in bubbles on the internet. If you defeat white skin too long, foam will change quite stiff to hold the shape even if you don’t cook it, but it will be too rigid to expand naturally if you heat it, as in the souffle. When you cook egg white foam whipping properly, hot air in the bubble will develop. Ovalbumin, elastic protein in white, allows bubble walls to protrude out until they cook firmly and the tissue is stabilized as a swollen souffle.

The bowl where your whites must be completely free of fat or oil, because fat molecules will surround protein molecules in egg white and keep them not connected together to form swollen white foam. White eggs will react with metal ions from the surface of the aluminum bowl to form dark particles that blacken egg white foam. You can whip eggs successfully in enamel or glass bowls, but they will do their best in a copper bowl because copper ions tie eggs and stabilize foam.