Eggs should preferably be stored in a fridge below 5℃ with their sharp points downwards. Do not freeze. Store shell eggs in their case. Store away from foods with strong odours (foods such as fish, apples, cabbage or onions). The reach room temperature they should be removed from the fridge about 20 minutes before use of placed in warm water for ten minutes. Left-over egg white can be kept in an airtight container in the fridge for up to ten days. Left-over egg yolk can be kept in the fridge for 3 days if covered with a little bit of water, milk or oil. Cream can be increased by adding stiffly whipped egg white. The cream and egg white should be whipped separately an then together. Controlling crystallisation: The addition of egg white when making sweets controls crystallization. Adding colour and flavour: The egg yolk gives cakes a very attractive colour. Garnishing: Hard-boiled eggs are a winner when garnishing savouries. Ideal for any meal Eggs are ideal for any meal whether it be breakfast, lunch, dinner or late night snacks. Use only clean, un-cracked eggs. Eggs should not be washed before using; they are washed and sanitized before they are packed. Use clean, sanitized utensils and equipment. Never leave egg or egg-containing dishes at room temperature more than one hour (including preparation and service).
