Tips for Eggs
By Wendy Shepherd
Jan 28, 2007, 22:58   When you purchase your eggs, write the date of purchase on the carton. Do the same with your jarred and canned goods when you open them. This will help you determine how long the item has been exposed. (Wendy)

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13 minutes to perfectly boiled eggs. Cover eggs with water and boil rapidly for 2 minutes. Remove from heat and cover with a tight fitting lid for 11 minutes. No more greenish looking hard boiled eggs! (Vickie)

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To keep eggs from cracking while boiling, add 2 tablespoons of vinegar to the water before boiling them. (Mike)

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Poke an egg with a small sewing needle before hard boiling, and the egg will peel with ease!

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Fresh eggs are rough and chalky . They will sink and stay horizontal on the bottom of a glass of water. The egg white is viscous and close around the plump yolk.

The egg white is runnier in an egg approx. 7 days old. They will stand upright about midway in a glass of water.

Old eggs are smooth and shiny. They will float in a glass of water. The egg white is watery and the yolk is flat in an egg roughly 3 weeks old.

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Egg whites can be frozen for up to one year.

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Need to clean up a broken egg? Cover generously with salt. Allow to set for 5 minutes and scrape up with a spatula.