Bring eggs to room temperature quickly by putting them in a bowl of warm, not hot, water for 5 to 10 minutes. It's easier to separate egg yolks from whites when the eggs are cold.

If you drop an egg on the floor, cover it with salt and leave it alone for 2 minutes. The salt absorbs the egg and makes it easier to wipe it up.

When stiffly beaten, egg whites will expand to approximately 6 times their unwhipped volume. But they will not whip up if even a speck of yolk is included or if the dishes or utensils used for whipping have any oil or fat on them.

If you have a recipe that uses just egg whites, you can refrigerate the yolks for later use by storing them, unbroken, in a small bowl, covered with cold water for up to two days.