Eggs are best stored in the refrigerator as their freshness deteriorates at the room temperatures that are found in most kitchens. Store them pointed-end downwards to help prevent breakage and minimize dehydration. Eggs are porous and absorb strong flavors and odors, so store them in their carton away from strong-smelling foods.

Eggs should be eaten within two weeks of purchase (check the expiry dates) and should be removed from the refrigerator about 30 minutes before they are used.

Hard boiled eggs can be stored in the refrigerator and used within two days. Egg yolks placed in a container and covered with water to prevent them from drying out will keep in the refrigerator for up to two days. Egg whites should be put in a covered container and will also keep well for up to two days.

Eggs yolks can be frozen, but they must be creamed lightly with a little salt or sugar (1/2 to 1 teaspoon of salt or sugar per two yolks) before being frozen in a covered, rigid container. They will keep for up to three months. The addition of salt or sugar prevents the yolks from thickening and becoming hard.

To freeze egg whites, place them in a rigid container, cover and keep for up to six months. Egg whites can also be frozen in ice cube trays covered with foil. When hard, remove the cubes from the tray and store in a freezer bag.

Once any frozen eggs have been thawed, use them on the same day and do not re-freeze them. If you have frozen egg whites and cannot remember how many there were, you can weigh them. For use in recipes calculate that 30 g of egg white equals that of one egg.

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Do not boil the egg, but simmer it. The egg should be at room temperature and the water should be gently simmering as you immerse the egg. Another precaution is to pierce the top of the rounded end with a needle before you put the egg in to simmer. To save an egg, should it crack, quickly add 1 or 2 tablespoons of vinegar to the cooking water. This should seal the shell and stop the white from leaking out.

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Egg whites can be whisked to as much as eight times their volume. It helps considerably if they are at room temperature and only a few days old. Stale whites will never whisk properly. Egg whites should always be whisked just before you want to use them otherwise they will begin to collapse and weep very quickly. Adding a pinch of salt or cream of tartar at the start of whisking will help to make the whisked whites stiff.

A balloon whisk and a copper bowl will produce the stiffest egg whites. The copper appears to have an effect on the egg whites, making the beaten foam more stable.

If you do not have a copper bowl, use stainless steel, glass or china and an electric mixer. Whatever utensil you use to whisk the egg white, it must be free from grease and traces of egg yolk.