How to store fresh eggs

Stocking up on eggs for Easter?

Next time you run to the store for eggs, don’t even think about storing them in the handy open plastic egg holder on the door of your refrigerator. Keep the eggs in their carton, on a shelf, toward the back of the fridge.

RECIPES: Spring fresh Easter recipes from the L.A. Times Test Kitchen

Eggshells are porous, and they absorb odors easily and can lose moisture. Keeping eggs in their closed carton helps to protect them from stray odors and gives them a little cushioning to protect them from cracking. Storing eggs on a refrigerator shelf will keep them consistently colder than storing on a door, where the temperature is often not cold enough and fluctuates each time the refrigerator is opened.

If you have any kitchen tips or questions you’d like me to explore, leave a comment below or shoot me an email at noelle.carter@latimes.com.

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You can find Noelle Carter on Facebook, Google+, Twitter and Pinterest. Email Noelle at noelle.carter@latimes.com.

Neil’s pancakes from Clinton Street

Total time: 40 minutes

Servings: About 10 (3-inch) pancakes

Note: Adapted from Clinton Street in New York City. The restaurant serves the pancakes dusted with powdered sugar (blueberry pancakes) and cinnamon sugar (banana pancakes) and with maple butter.

2 cups (8½ ounces) flour

2 teaspoons baking powder

1/4 cup plus 2 tablespoons sugar

1/2 teaspoon salt

3 eggs, separated

1 1/2 cups milk

6 tablespoons (¾ stick) butter, melted, plus butter for cooking on the griddle

1/2 teaspoon vanilla extract

1 1/4 cups fresh blueberries or sliced bananas

1/2 cup chopped walnuts

1. Sift the flour, baking powder, sugar and salt into a large bowl.

2. In a medium bowl, whisk together the egg yolks, milk, melted butter and vanilla until combined. Whisk the wet ingredients into the dry; the result should be slightly lumpy yet combined to form a batter.

3. In another bowl, whip the egg whites to medium peaks, being careful not to overwhip. Using a large spatula, gently fold half of the egg whites into the batter, then fold in the remaining egg whites. The batter will be slightly lumpy with bits of egg whites not fully incorporated (it will look like white caps on the ocean with foam on top).

4. Heat a griddle over medium-high heat until hot (350 to 375 degrees if using an electric griddle). Grease the hot griddle with a little butter, then drop a quarter-cup of batter onto the griddle top. Add 2 tablespoons blueberries or sliced bananas and a scant tablespoon chopped walnuts before flipping the pancake. Flip the pancake when bubbles have started to form on top and the bottom is golden brown, 2 to 3 minutes, depending on the heat. Cook the other side until golden brown and the pancake is fully cooked, an additional 1 to 3 minutes.

5. Continue until all of the batter is cooked. This makes about 10 (3-inch) pancakes. Serve warm.

Each pancake (prepared with blueberries): 272 calories; 7 grams protein; 32 grams carbohydrates; 1 gram fiber; 14 grams fat; 6 grams saturated fat; 78 mg cholesterol; 11 grams sugar; 253 mg sodium.