Eggs

I use medium-sized eggs around 55–60 g (about 2 oz) per egg with the yolk being around 20 g (¾ oz) and the white being around 35 g (1¼ oz). For the recipes in this book, eggs should be at room temperature when you use them, as they will produce better results. When making meringue, egg whites that are older will work better than fresh – I like my whites to be around a week old for meringue.