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The bottom line: While buying pasture-raised eggs from the grocery store or farmers market will likely get you the highest-quality eggs, poultry experts agree that there is no “best” eggshell color.

Place bowl over a saucepan of simmering water over low.Cook, whisking constantly, until mixture thickens, 7 to 9 minutes.

Remove from heat; whisk in butter until melted and smooth.Place a piece of plastic wrap directly on surface of curd, and chill until cold, about 2 hours.. Make the cake layers.Spray 2 (8-inch) nonstick round cake pans with baking spray; set aside..

Beat egg whites in bowl of a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about 2 minutes.Transfer to a medium bowl, and set aside..

Wipe mixer bowl clean.

Beat egg yolks and sugar on medium-high speed until doubled in volume and glossy, 5 to 8 minutes.Using a small offset spatula, spread 1 tablespoon of the remaining chocolate cream on 35 chocolate wafers and arrange them in 5 stacks.

Top each stack with a chocolate wafer (you will have 6 or 7 wafers left over).Arrange the wafer stacks on their sides as close together as possible on the chocolate cream on the platter.

(The wafer stacks will lie lengthwise on the platter.)Spread all but about 1/2 cup of the remaining chocolate cream all over the cake, fixing any wafers that tilt or slide.. Press a long sheet of plastic wrap over the cake, flattening the top and sides gently.