Edie Sutton, educator at Purdue University Cooperative Extension in St. Joseph County, says grade AA or A eggs should be fresh and properly refrigerated, have a sound shell and be clean to help prevent salmonella.
Some Tribune readers with recipes that include eggs say they use gelatin or whipping cream in place of egg whites. Sutton recommends this alternative to a single raw egg white for cooking: combine 1/4-teaspoon xanthan gum with 1/4-cup water and let stand until it thickens. The American Egg Board suggests using "pasteurized dried or refrigerated liquid egg. Use about 2 tablespoons water and 2 teaspoons dried egg white, or 2 to 3 tablespoons liquid egg white, for each large egg white.