When a recipe calls for egg whites to be whipped, separate the eggs at least 1 to 1 1/2 hours ahead of time. Eggs separate easiest when they are cold, but they whip up lighter, and to a greater volume when at room temperature. Always store the yokes covered, in the refrigerator until using, as they have a tendency to dry out.

If the recipe doesn't call for the yokes, don't throw them out. Unbroken yokes may be placed in a wire strainer, (not one of the new plastic ones) and simmered in enough water to cover until hard cooked; use them in salads, sandwiches, etc... For breakfast, scramble the yokes with a little milk, cheese and bacon bits for a tasty meal.

When using egg white meringue, always make sure that you spread it to the edges, this helps keep it from shrinking and pulling away.

To "Fold" egg whites into a mixture such as cake batter, heap them on top first. Then pass the spoon or spatula down through the center and across the bottom og the bowl; then bring up some of the mixture and place on top of the whites. Give the bowl a 1/2 turn and repeat until the whites are evenly combined.