Eggs

If a boiled egg is difficult to peel, it is most likely because it was freshly laid. Eggs that have been stored in the refrigerator for a number of days will peel more easily.

Eggs need to reach 62ºC to 70ºC before they'll turn from a liquid to a solid. So, people who say, "It's hot enough to fry an egg on the pavement!" are 'eggs-aggerating'.

You get a longer shelf life for eggs if you refrigerate them. Eggs lose more quality in one day at room temperature than in a week when they are refrigerated.

You add nutrients to your garden if you recycle eggshells by adding them to your compost.

Did you know a fresh egg will sink in water, but a stale one won't?

Can't remember if you boiled that egg or not? Then spin the egg! If it wobbles, it's raw. If it spins easily, it's hard-boiled.

An eggshell has as many as 17 000 pores over its surface.

There is no difference between white or brown-shelled eggs when it comes to quality, nutrients, flavor or cooking characteristics. White shelled eggs are laid by hens with white feathers and white ear lobes (Leghorns). Brown shelled eggs are laid by hens with red-brown feathers and red ear lobes (Lohman brown or Isabrown).

It takes a hen 20 to 26 hours to produce an egg. Thirty minutes later, she starts all over again. A hen can produce up to 250 eggs in her lifetime.