Many of the differences between American and British English date back to a time when spelling standards had not yet developed. For instance, some spellings seen as American today were once commonly used in Britain.
Secondly, you can pasteurize raw eggs before making dishes with them. When you pasteurize eggs you bring them up to about 140-150 degrees for 3-5 minutes depending on the age and the size of the eggs. If the temperature goes any higher you start to cook the egg. Pasteurizing eggs wonât completely eliminate the risks that eating raw eggs bring, it will however drastically reduce the chance of contamination. You can purchase pasteurized eggs at the grocery store, but itâs really easy to do yourself.
1 Separate the eggs while cold, and then let the whites stand, covered, at room temperature for at least 30 minutes before beating. 2  Crack eggs on a flat surface, such as your countertop, rather than the edge of a bowl.3  This reduces the chance that a shard of shell will puncture the yolk. few egg-related precautions: 1  Cold eggs are easier to separate, but room-temperature whites attain more loft when whisked. 2  Crack eggs on a flat surface, such as your countertop, rather than the edge of a bowl. 3  Carefully separate 1 egg into two small bowls -- one for the yolk, one for the egg white.