eggs part 1:

Knowing how to use and cook eggs will get you pretty far.

Choosing eggs: I like Eggland's Best eggs. I will sometimes purchase cage-free and/or organic brown varieties if they're on sale, but I have found that the latter are not as easy to peel when hard-boiled. Just look at the expiration date to see which carton is freshest. I always buy large or jumbo for any recipe that calls for eggs. P.S. Unlike sugar, there is no difference in taste between brown and white varieties of eggs; it's purely cosmetic and genetic (I just found this out).

Storing eggs: Eggs should be refrigerated, but baked goods and other foods will often come out better if you let the egg get to room temp before using. I don't often do this, as it's not worth the risk to me (a germaphobe), especially in summer weather.

Cracking eggs: I tend to tap them right on the counter somewhere in the middle of the egg, but slightly toward the smaller end. It makes for a nice break I can easily get my thumb in. And for whatever reason, I never get eggshells in my food this way. Most people, I believe, tap the middle of the egg against the rim of a bowl or pan, take both thumbs and pull apart the egg shell halves while lifting them upward.

Mixing eggs: Poke the egg yolk with a fork (I use chopsticks) and stir. If you have just eggs in the mixing bowl, you can tilt the bowl and stir with a swift elliptical motion. I'll explain how to actually make scrambled eggs in a future post.