Eggs, Fresh

This seemed a good place to mention that I use grade AA large eggs, which most always contain 1 tablespoon of yolk and 2 tablespoons of white. It is particularly important to use this size egg or to measure out the appropriate amount of egg white from a larger egg when you are marinating poultry, fish, or seafood as the first step in “velveting” (see TECHNIQUE NOTES). More egg white will result in a coating that hangs from the food like a piece of extra skin.