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All eggs used are medium size, unless otherwise stated. Ensure that the eggs are as fresh as possible and use them at room temperature. Avoid eating raw dough containing eggs, as there is a chance of developing a foodborne illness.

Many recipes call for egg whites. To separate egg whites from yolks, set out 2 bowls: one for yolks, one for whites. Then follow these steps:

1. Crack an egg and hold it over the egg whites bowl.

2. Catch the yolk in your hand and let the white run through your fingers into the egg whites bowl.

3. Put the yolk in the yolk bowl.

Alternatively, you can use the shell halves to cup the yolk, transferring it back and forth from shell to shell, while draining off the white.

Note: Recipes that call for raw egg whites to be used as glazing should be avoided by people having high susceptibility to food-borne pathogens.