Eggs

Store in original carton in the fridge, not the door. Check freshness by placing in water—fresh eggs sink, old eggs float. Raw eggs can be frozen (beaten, not in shell) for up to 12 months.

One large egg (50g) contains about 6-7g protein. Yolks contain cholesterol, vitamins A, D, E, and B12.

Room temperature eggs blend better into batters and whip to greater volume than cold eggs

Add a pinch of salt or acid (vinegar, lemon juice) when poaching to help whites set

For easier peeling of hard-boiled eggs, use older eggs (1-2 weeks old) and shock in ice water after cooking

Separate eggs when cold, but let whites come to room temperature before whipping for meringues or soufflés

A fresh egg has a firm, dome-shaped yolk and thick white that doesn't spread much when cracked

Cheese, butter, cream

Bacon, ham, sausage

Spinach, mushrooms, tomatoes

Herbs: chives, parsley, tarragon, dill

Toast, potatoes, rice

Overcooking scrambled eggs—remove from heat while still slightly wet as they continue cooking

Boiling eggs at a rolling boil, which causes rubbery whites and green-gray yolks; use a gentle simmer instead

Adding cold eggs directly to hot pans, causing uneven cooking; let them warm up first

Not using enough fat when frying, leading to stuck eggs and torn whites