Commercial egg products are safe because these have been pasteurized which destroys harmful salmonella bacteria.
Most recipes consider one egg to be one LARGE egg. One egg for recipe purposes still equals one egg but 2 large eggs will require three small eggs an equivalent. By the same rule of thumb, three large eggs will need to be substituted with four small eggs and four large eggs will require five medium or five small eggs.
Eggs are a nutritious food.
Persons limiting their cholesterol intake may want to limit their total egg consumption.
Slightly beaten eggs can be beaten with a fork until yolk and whites are combined. Egg whites beaten until stiff will form and hold stiff peaks.
Detailed information about egg safety and handling can be gained from calling the United States Department of Agriculture’s Meat and Poultry Hotline at 1-800-535-4555.