A fresh egg will sink in water; a stale one will float.

Add a little vinegar to the water when making hard-boiled eggs; the vinegar helps seal the egg.

An egg white is easier to beat if it's at room temperature. Take the egg out of the refrigerator about a half hour before you need to use it.

For light, fluffy scrambled eggs, add a little water while beating the eggs.

To check to see if an egg is fresh or hard-boiled, spin the egg. If it wobbles, it's raw. If it spins easily, it's hard-boiled.

You can learn more at the:

     Incredible Edible Egg Web site

     Kick It Up with Eggs