Unless you are hard-cooking eggs, you need to start by cracking them open. In some recipes, you will need to separate the yolk (the yellow part) and white (the clear part) and use them differently. (Pro tip: Cold eggs are much easier to separate.)
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In baking recipes, sometimes you need an egg wash (a beaten egg) to brush over dough, which helps with browning and shine or helps seal dough together. Here is how to crack and lightly beat an egg: