If you find an egg stuck to the carton, fill the indentation with cool water and let sit for five minutes. The water will soften the dried egg white that is holding the egg in the carton.

Many techniques are used for cracking open an egg. Their is an easy method you can use if you want to keep the eggshell out of the frypan. Using the following method will keep the egg shell from shattering when you crack the egg.

1. First, find a flat surface, you want to crack the egg on a flat surface and not on the edge of counter or frying pan.

2. Place the egg in the upper part of your palm, between your thumb and first three fingers. Leave a space between your middle and ring finger. Give a short, sharp crack to the exposed area on a flat surface.

3. Once the egg is cracked, quickly bring the egg over the bowl or pan and quickly spread apart the two halves of the shell. Pull the lower half down with your ring finger, while pushing up the upper half with your thumb and middle finger. The egg will gently fall into the bowl as the shell spreads apart.

If you drop an egg on the floor, pour salt on the floor, heavily. Wipe it up fifteen minutes later. Salt will set up the eggs protein so that it's easier to clean up.

If you have to clean up a mixing bowl that has eggs coated on them, use warm water. Hot water may set up the egg's protein and make it harder to wipe off the bowl.

FREEZING EGGS - from the egg kitchen of the: Georgia Egg Commission

Eggs may be frozen whole, or separately as yolks and whites; but eggs should NEVER be broken in the shell.

Frozen eggs keep well for 9 to 12 months and are impossible to tell from fresh eggs when cooked. A frozen product is only as good as the fresh original, so only highest quality eggs should be used for freezing.

FREEZING WHOLE EGGS
Break egg into a bowl and blend well with a fork; but, do not beat. The yolk will have a tendency to gel when frozen, so special treatment is required. Depending on the usage, add one of the following per 1/4 cup whole eggs (2 large eggs):
1 1/4 teaspoon sugar
1/8 teaspoon salt
1 1/4 teaspoon corn syrup

FREEZING YOLKS
Prepare as for whole eggs.

FREEZING WHITES
No ingredient or mixing is required when freezing egg whites. Press whites through a strainer and freeze.

FREEZING HARD-COOKED EGGS
Hard-cooked yolks freeze well for toppings and garnishes; however, hard-cooked whites become tough and watery and do not freeze well.

Eggs freeze best when frozen in plastic containers or ice-trays. During freezing, allow 1/2 inch head-space for expansion. When thoroughly frozen, remove eggs from container, place in a plastic bog, and label as to the quantity and the preservative used.

Use eggs preserved with sugar in desserts and those with salt in casseroles and main dishes.

Eggs should be thawed in the refrigerator and used within 24 hours. Frozen eggs should only be used in dishes to be thoroughly cooked.

What is in an ordinary egg?

An average 50g large egg (depends on how they are raised):

Calories: 75.0
Carbohydrate (g): 0
Protein (g): 6.3
Total Fat (g): 4.5
Saturated Fat (g): 1.6
Monounsaturated Fat (g): 1.9
Polyunsaturated Fat (g): .7
Omega 3 (mg): 37
DHA (mg): 18
EPA (mg): 2
Omega 6 (mg): 700
Trans Fatty Acid: 0
Cholesterol (mg): 213
Sodium (mg): 60
Vitamin E: 3% DV (.75 IU)
Iodine: 15% DV
Lutein (mcg): 135

***
Nutrition Facts from: www.eggland.com

Tips for Storing Fresh Eggs:

Keep eggs refrigerated at 4 degrees C (45 degrees F) or lower at all times.

Keep eggs in the main body of the fridge (NOT ON THE DOOR).

Keep eggs in their original carton. This will protect them from taking on any off-odors from any strong-smelling goods in the fridge (like onions, strong cheeses, or meats).

DON'T keep eggs out. An egg stored under refrigeration for one week will be fresher than one stored at room temperature for just a day!

DON'T throw out the leftover whites or yolks from one recipe, save them for use in another recipe. Store the whites in a tightly sealed container in the refrigerator up to 10 days (label the amounts so there is no guessing). Store the yolks for only 2 days, covering them with a little cold water to prevent them from drying up. Drain the water before using.

How to Tell if an Egg is Fresh

Place the egg in a bowl or pan with enough cold water to cover the egg.

If the egg lies on its side on the bottom, the air cell within is small and it's very fresh.

If the egg stands up and bobs on the bottom, the air cell is larger and it isn't quite as fresh.

If the egg floats on the surface, it should be DISCARDED.

Whipping Egg Whites

Before starting, wash your hands, beaters, and bowl.

Egg whites WILL NOT WHIP if they come into contact with the slightest trace of fat, grease, or egg yolk.

That's why separate bowls are recommended when separating eggs.

Egg whites brought to room temperature will whip easier and faster.

Use an electric mixer for best results, although you can use a whisk as well.

Cooking the perfect egg.

Fried ("Sunnyside")
Coat a skillet with nonstick cooking spray or melt 1 teaspoon of butter per egg in a skillet over medium heat. Crack eggs into the heated skillet and cook for 4 to 5 minutes or until cooked to the desired doneness and the egg whites are set.

Over-Easy
Coat a skillet with nonstick cooking spray or melt 1 teaspoon of butter per egg in a skillet over medium heat. Crack eggs into the heated skillet and cook for about 3 minutes. Carefully flip the eggs with a spatula and cook for 1 or 2 more minutes or until cooked to desired doneness.

Scrambled
In a medium bowl, beat 3 eggs with 1 tablespoon of water until frothy. Meanwhile, in a small skillet, melt 1 teaspoon of butter over medium heat. Add the eggs and cook just until they begin to set around the edges of the pan. With a wooden spoon or a rubber spatula, scramble the mixture until the eggs are cooked soft and fluffy, and are no longer runny.

Basic Omelette
Heat a 10 inch, non stick skillet over high or medium high heat. Meanwhile, beat 2 eggs with 2 tablespoons of water and a pinch of salt until smooth consistency. As soon as the butter in the skillet is melted, add the egg mixture. Mixture should begin setting immediately. With an inverted pancake turner or spatula, move eggs from center of skillet to edge so uncooked portions can reach not skillet surface; tilting pan and moving as necessary to keep entire skillet surface covered in egg mixture. Pour 1/2 cup desired mixture (cheese, meat, peppers, etc.) onto the omelette. With spatula, fold omelette in half. Invert onto plate.