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whites is quicker and better if eggs are brought to about 60°. Remove eggs from refrigerator about 45 minutes before using.
Eggs be^t up faster to larger volume when brought to roo mtemperature.
In combining hot mixtures and eggs as in custards, cream fillings, souffles, etc., pour the hot mixture slowly into the beaten egg stirring or beating constantly.
Store left-over whites in a tightly covered jar in the refrigerator. They may be held a week to 10 days.
Store left-over yolks under water in a covered jar in the refrigerator. They may be held 2 or 3 days. Or hard cook the yolks, and use in salads, scalloped dishes, or sandwiches.
Four to 6 whole eggs, 8 to 10 egg
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