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The breed of hen determines the color of the shell. Breeds with white feathers and ear lobes lay white eggs; breeds with red feathers and ear lobes lay brown eggs.<o:p></o:p>

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Did you know?<o:p></o:p>

When duck eggs are boiled, the white turns bluish and the yolk turns a reddish orange.<o:p></o:p>

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Did you know?<o:p></o:p>

According to the Guinness Book of Records, the record for throwing a fresh egg without breaking it is 317 feet, 10 inches.<o:p></o:p>

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     When you are going to beat egg whites, let the eggs sit at room temperature for 30 minutes before using them. The egg whites will beat to a greater volume.<o:p></o:p>

     Brown eggs have thicker shells, which makes them great for boiled eggs - they don't crack as easily.<o:p></o:p>

     Look for shells that are clean and whole. Cracked eggs are always removed from production lines but some may be broken in handling. Do not use an egg if it is cracked or leaking.<o:p></o:p>

     If you want to test a bunch of eggs for freshness, fill up a pot with water and place the eggs in it. Fresh eggs will stay at the bottom of the pan while old eggs will float to the surface.<o:p></o:p>

     Cook eggs until the yolk and whites are firm.  General rules for cooking eggs:  * Sunnyside eggs - 7 minutes; or covered 4 minutes. * Fried eggs - cook 2 to 3 minutes on each side. * Scrambled eggs - cook until firm throughout. Cooking in boiling water: * Poached eggs - 5 minutes. * Hard cooked eggs - 7 minutes<o:p></o:p>

     Keeping Eggs:  Eggs are one food that rarely “spoil�?when refrigerated properly!  Eggs keep for several weeks.  For freshest taste use within about 2 weeks.  <o:p></o:p>

     Keeping Hard Boiled Eggs:  You can keep hard boiled eggs, unrefrigerated, for only 2 hours. Hard-boiled eggs can be kept safely in the refrigerator for just up to one week. (Eggs have a protective film that dissolves in hot water so that once boiled they have a shorter shelf life than raw eggs.)<o:p></o:p>

     To ensure the shells on your hard-cooked eggs are smooth, add a little salt to the water before hard-boiling. This helps prevent the shell from cracking or splitting. It can also help the eggs peel more easily.  Adding a few drops of vinegar can help the eggs peel more easily also!<o:p></o:p>

     When a recipe calls for 1 egg, it generally means 1 large egg.<o:p></o:p>

     In many recipe for less cholesterol and fat, you can use 2 egg whites for every whole egg.<o:p></o:p>

     Eggs separate more easily when they are cold.<o:p></o:p>

     If you drop a piece of egg shell in your eggs, scoop it out with the egg shell itself rather than trying to fish it out with your fingers.  The egg shell will attract the tiny piece!<o:p></o:p>

     Add a pinch of salt to egg whites when whipping to help them beat faster and higher!<o:p></o:p>

     Peeling Eggs?  Put eggs in a bowl of cold water.  Crack your shells well, and peel in the water.  If you are making eggs that need to be pretty, (Deviled Eggs) use the oldest eggs in the fridge - the older ones peel better.