All of the recipes in this book were tested with large eggs, or what the French would call moyenne, medium or average, eggs that weigh about 2 ounces (60 grams) — about 1/3 ounce (10 grams) for the shell, about 1 ounce (30 grams) for the white, about 2/3 ounce (20 grams) for the yolk, and Unless otherwise noted, eggs should be at room temperature when they’re added to a recipe. While it’s always best to refrigerate eggs as soon as you get them home, they should be removed from the refrigerator at least 30 minutes, and up to 2 hours, before you’ll be using them. Whenever possible, choose organic eggs, which, because of the high standards regulating the way the chickens are raised and fed, are less likely to have problems related to bacteria. This is particularly important if the eggs will not be cooked or if you’re poaching, coddling, or soft-boiling them. (See page 151 for information on extra-fresh eggs.)

Dorie Greenspan