I've been reading posts for some time and it seems that Fresh eggs are
normally not the preferred choice for good baking.

1. When and with what would you use fresh eggs for?

2. What defines fresh? Picked and then refrigerated?

3. When is an egg not fresh?

Fresh eggs don't beat well
Fresh eggs don't peel well.

Now, onto the cold vs. warm issue.

Warm egg whites whip the best
Warm eggs don't separate well.

What about using eggs for thickening or holding burgers together, do you use
the whole egg, warm egg, or what does the experts suggest.

It seems that if one understands and masters the egg they can just about do
anything in the kitchen. All suggestions would be appreciated.