To hard cook eggs, place in a pan of cold water to cover. Bring to a boil and remove the pan from the heat. Cover and let stand 20 minutes. Immediately rinse in cold water. The eggs will be tender, the yolk will be an even yellow and there will be no grey ring.

Keep yolks centred in eggs by stirring the water while cooking hard-boiled eggs.

When boiling eggs, add one tsp. vinegar to water, to prevent cracking.

Before boiling a cracked egg, rub moistened salt over the shell. This prevents the white from running out.

When eggs crack during boiling, add a little vinegar to the water to help seal the crack.

Do not boil eggs in the microwave as pressure builds up and there are chances of the eggs exploding.

Poke it with a small sewing needle before hard-boiling, and the egg will peel with ease or add a pinch of salt to the water before hard-boiling!

Hard-boiled eggs for use in egg salad are easily mashed with a pastry blender.

When slicing hard-cooked eggs, wet the knife before each cut to keep the yolk from crumbing.

To determine whether an egg is hard-boiled, spin it, if it spins, it is hard boiled, if it wobbles and will not spin it is raw.

Hard Boiled eggs will peel easily when cracked and placed in cold water immediately after taking out of the hot water.

Hard boiled eggs -While cutting hard boiled eggs, the egg yolk often tends to break so to avoid this dip the knife in cold water for a few seconds and then cut smoothly.

Yolks are most easily detached from whites when cold, but whites will beat to greater volume when they're at room temperature.

The yolks of eggs, left over when baking requiring whites only, can be dropped into a pan of boiling and salted water. When cooked, they are ready to add to a salad.

To store egg yolks, pour a tablespoon of water over them. The water keeps them moist.

If a bit of egg yolk gets into the whites you've just separated, touch the yolk with a damp cloth. It will pick up the yolk quickly and cleanly.

To ensure a white film over the yolk when frying eggs, add a few drops of water to the pan and cover with a lid.

To separate the whites of an egg from the yolk, break the egg into a funnel. The white will slip through, but the yolk will stay in the funnel.

Egg whites will whip faster and to greater volume when brought to room temperature before beating.

Add one tsp. cold water for each egg white before beating and you will have double the volume.

Add a pinch of salt when beating the white of eggs. This helps them to froth up quickly.

Egg Whites contain more than ½ the protein in an egg.

The best tool for removing pieces of eggshell or a bit of yolk from a bowl of egg whites, is a large piece of the eggshell. They are attracted to the shell as if it were a magnet. Just be sure to wash your eggs before breaking to prevent contamination.

For fluffier omelets, add a pinch of cornstarch before beating.

For Soft fluffy omelet, Beat the egg and stir briskly with a fork as this will allow more air in the omelet, making it light and fluffy; by the time heat butter in a non-stick pan & then fry till done and serve hot. You can even add one tablespoon of water to an egg before beating. Your omelet will turn out fluffier and larger.

Eggs must be at room temperature. Instead of adding milk, try using water. It increases the volume at least 3 times more than the milk. Another great addition is ½ teaspoon of baking soda for every 3 eggs. Try it.

Refrigerate the eggs. Every hour that they are at room temperature is said to be equivalent to a week in the fridge. Don't wash them before putting them in the fridge. Don't put them in the door of the fridge. They should be kept in the egg carton they came in to prevent moisture from escaping. Line the eggs up pointed side down.

If you have extra egg whites, freeze them in plastic ice cube trays. But do not freeze Yolks Whole. Instead, stir them first with a fork, measure, then add either 1 tablespoon sugar or 1 teaspoon salt per cup depending on what you plan to use them for. Mark how many yolks there are in the container. 14 large size egg yolks = 1 cup. Thaw in refrigerator before using.

When boiling eggs, either add a little food coloring to the water or put a drop of it on each egg. Now you have color-coded eggs, which help you to locate the hard boiled eggs among the raw eggs.

Bread crumbs added to scrambled eggs will improve the flavour and make them go further.

One tsp. vinegar and one tsp. baking soda dissolved together will take the place of one egg when making a cake.

If you run one egg short in the middle of a recipe, substitute one tsp. cornstarch and one tsp. vinegar. The liquid in the recipe should then be increased by three or four tbsp. (Note: This will only work for one egg, no more.)

Egg shells are permeable, i.e. odors and flavor pass through them. So wash them in water to avoid other flavors.

Salt toughens eggs so add it to the egg dishes only after they're cooked. Also Remember cook all egg dishes at low or moderate heat to avoid toughing.

You won't drop the eggs if you moisten your fingers before removing them from the carton. The BEST egg shells should be dull and not shiny or bright!