To boil: When boiling an egg, add salt to the water. This will separate the membrane between the shell and the egg for easy peeling. When separating eggs, try breaking them into a funnel; the yolk will stay put and the whites will come through. This also helps you get the most egg white from your egg. Note that cold eggs are the easiest to separate because the yolks are more firm than room temperature eggs.
When poaching eggs, add a pinch of salt and a little white vinegar to keep the egg intact.
To crack an egg, always use a flat surface like a counter. If you crack it on the side of a bowl, for instance, it will not break evenly.
To prevent boiled eggs from cracking, add about two tablespoons of white vinegar for every quart of water before boiling. The eggs will not crack and will peel easier.
To remove broken shell: If you have a piece of eggshell in the bowl, scoop it out with the shell in your hand; the shell will attract the broken piece and make it easier to retrieve the broken piece.
To make deviled eggs with no mess, put eggs yolks from hard boiled eggs into a zippered plastic bag. Put in remaining deviled egg ingredients, close bag and mix. When finished, cut a small tip off corner of bag and squeeze into egg white. When finished, throw bag away. You won’t have a mess.
To poach in advance: Kept in a container, eggs can be poached well in advance by storing in a bowl of cool water. When needed simply drop eggs in simmering water for 30 seconds before serving. This is especially great when entertaining.
To remove a broken egg from the carton: Wet the carton with water and the egg should slip out.
To bring to room temperature faster: To bring eggs to room temperature quickly, place them in a bowl of warm – not hot – water for 5 to 10 minutes. Generally, it is better to cook with room temperature eggs than cold ones.