And a Note on Eggs, Regarding Size and Freshness

All the recipes in this book call for “large” eggs, which on today’s supermarket shelves are usually the smallest of the lot. If you break one open, the yolk will measure a rounded tablespoon and the whites will measure 2 tablespoons. Egg size is quite important when you are using egg whites in a marinade or the whole egg in desserts, so be sure to measure out what you need if you are using a larger than “large”egg.