Eggs should be stored in the fridge, with their rounded end facing upwards to allow their air-space to 'breathe'. Some recipes will require you to bring the egg back to room temperature before using, for example:
- cold eggs will crack if plunged into boiling water
- cold whites will not whisk well
- cold yolks will not emulsify reliably for sauces such as mayonnaise
Egg shells are porous and so they are highly susceptible to neighbouring smells; keep them away from unwrapped, strong-smelling foods such as onions, garlic and ripe cheese.
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