Egg Handling
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The egg shell may have as many as 17,000 tiny pores over its surface.
Through them, the egg can absorb flavors and odors. Storing eggs in the
carton helps keep them fresh.
Eggs are placed in their cartons large end up to keep the air cell in place
and the yolk centered.
Eggs age more in one day at room temperature than in one week in the
refrigerator
Eggs can be kept refrigerated in their carton for at least 4 to 5 weeks
beyond the pack date.
A hard-cooked egg will peel more easily if it is a week or two old before it
is cooked.
To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily,
it is hard-cooked but if it wobbles, it is raw.
A cloudy white is a sign of freshness, not age, because of a high carbon
dioxide content put in when the egg is laid.
If an egg is accidentally dropped on the floor, sprinkle it heavily with
salt for easy clean up.
A greenish ring around a hard-cooked egg yolk is due to either overcooking
or a high iron content in the cooking water. This can be avoided using
proper cooking time and temperature, and by rapidly cooling the cooked egg.
In cooking, eggs are "the cement that holds the castle of cuisine together."
because of their ability to bind, leaven, thicken, emulsify, clarify, and
more in all types of recipes.
The egg yolk and white separate best when cold.
Egg whites will beat to a better volume if they're allowed to stand at room
temperature for 20 to 30 minutes before whipping.
The stringy piece of material in the egg is not an embryo but rather a
special protein called chalazae which acts as a shock absorber for the yolk
so it doesn't break

Egg Nutrition

Eggs contain the highest quality protein you can buy. Egg protein has just
the right mix of essential amino acids needed by humans to build tissues. In
addition, eggs have thirteen essential vitamins and minerals
Eggs contain the highest quality food protein known. It is second only to
mother's milk for human nutrition.
Egg yolk is the major source of the egg's vitamins and minerals.
A large egg contains only 75 calories and 5 grams of fat.
Egg yolks are one of the few foods that naturally contain Vitamin D.
Eggs have no vitamin C because the chick can produce it from food it eats.