There are a few ways to tell if an egg is fresh. The thicker the white of the egg, the fresher. The more firm or higher the yolk stands up, the fresher the egg. A fun test for egg freshness is to put an egg in water; if it sinks and rests horizontally, it is very fresh. If the larger end starts to rise, your egg is typically 1-2 weeks old. An egg that floats is a very old egg. 

Spin it on a countertop. If it spins quickly, it is boiled; if it spins slowly, it is not boiled. Try it! There will be no question when you do this test. 

There are two kinds of cholesterol: blood serum and dietary. Blood cholesterol is naturally occurring and can increase risk of heart disease. Dietary cholesterol comes from food we eat, like meat, eggs, dairy, and seafood. Our bodies do not automatically convert dietary cholesterol to blood cholesterol. Research shows that dietary cholesterol does not significantly increase blood cholesterol levels in most people. Saturated fats seem to be a bigger culprit. Recent studies published in an American Heart Association journal showed that 20 healthy young men and 13 healthy young women with normal blood cholesterol levels were able to consume up to two eggs per day while on a low-fat diet without significantly raising their blood cholesterol levels. The outcome of this study suggests that an egg or two daily may be acceptable for people with normal blood cholesterol levels. (Courtesy of the American Egg Board at www.aeb.org)

 

It's best to store eggs in their original carton that shows the Sell-by (or Best-by or Exp date) on a shelf in the fridge. If eggs are not stored in their original carton (in a refrigerator door), there is no way of knowing their age, and they can absorb odors from other foods.

Raw eggs maintain their freshness for 4-5 weeks after purchase if kept refrigerated continuously. 

A hard cooked egg can safely be refrigerated for up to one week. 

This is called the chalazae. It is a ropey strand of egg white which anchors the yolk in place in the center of the thick white. They are neither imperfections nor beginning embryos. The more prominent the chalazae, the fresher the egg. Chalazae do not interfere with the cooking or beating of the white and need not be removed, although some cooks like to strain them from stirred custard. 

This is rare, and happens when a blood vessel ruptures during the production of an egg. The egg is still edible, and the easiest way to remove the spot is with the tip of a knife. Blood spots are not signs of fertility and they do not mean the egg is bad. 

Yolk color is determined by what a chicken eats. Thus, a darker yolk usually means a diet that contains more corn or alfalfa in the feed. Yolk color does not affect the nutritive value or cooking characteristics. Egg yolks are a rich source of Vitamin A regardless of color. 

This is a chemical reaction caused by overcooking eggs or cooling them too slowly. 

The breed of the chicken determines the shell color of an egg. Generally speaking, brown chickens lay brown eggs and white chickens lay white eggs. 

It is not recommended. Proper refrigeration and thoroughly cooking the eggs is always best.