Egg Whites: Did you know that it's more effective to beat eggwhites into a stiff foam when they are at room temperature? Warm egg whites produce more volume
when whipped. If your in a hurry to cook, steep eggs in hot tap water for about 3 minutes before you whip them.
Hold the Foam: Cream of tartar is a baker's secret weapon for helping whipped eggwhites maintain their fluffy height when mixed with heavier ingredients like sugar and chocolate. If you enjoy the Low Carb Pancakes on p. 96 of Stella's Kitchen, try adding 1/4 teaspoon cream of tartar to the eggwhites.
Storage Time: Eggs can be eaten safely for 4-5 weeks beyond their packing date. Take advantage of their long storage life by buying extra when they are on sale.
Chalazae: The long stringy cords in egg whites are called chalazae. They help anchor the yolk in the center of the egg. Longer, thicker chalazae indicate a fresher egg.
Replacement Value: You can replace 1 egg with two egg whites in recipes to cut down on fat. Don't worry about the various sizes (medium, large, extra large). Unless you are cooking a large quantity of egg whites, just use whiever size eggs you have on hand.