Egg s tricks.

 A weight for chicken egg is 40-65 gr.

And fresh eggs  defines by a size for air camera in her sharp part, and his size is 3 mm, thus are old, where are much gas or air are poping up in salted water.

And in not fresh egg a film between a white egg and yolk sucking out, yolk is not formerly spreading out, thus such eggs are not using.

In eggs recipes a sugar having,thus first theirs to connect, rubbing till white.

Oil with eggs not rubbing, adding after sugar or honey, or honey in flour.

Yolk, and white eggs as different effects on a character for flour dishes, yolk is dryness, breakness, and white egg are sticky, and airiness.

White eggs are not shaking in aluminium dish, they are dark staying.

White egg adding first in a having ingredient.

White egg is a good shaking, when not staying on whisk.

A better shaking are cooled white eggs with a drop of lemon juice.

And if a white egg is dry and not used, add in his for water, infuse night, on a morning he will be a fresh.

Funnel is helps separates  white egg from yolk, and he is faster flow down.

And shake white eggs are 3-5 is easier, if add one tbl.sp. cold water, and white eggs mixing with pastry a not by circle moves, but up to down.

White yolks, with adding salt, are easy shaking.

And sugar adding in yolks  will speed rubbing, but better is of sugar powder.

And for a amplification a yellow colour of baking are yolks need to salt, and in a few min add in pastry.