Eggs

Per Jacques Pepin, the chalazae is that part of the egg yolk that suspends the yolk in the shell.  And, when you crack an egg, don't crack it against a bowl - no, that can cause tiny shell pieces to intrude into whatever it is you are mixing.  Better to crack the egg on a flat surface. Room temperature egg whites produce a greater volume when beaten than egg whites that come straight from the refrigerator.