Test eggs for freshness by placing them in a bowl of cold salted water. Discard any that float to the surface or turn their broad ends up - they're stale.
Don't discard an egg just because its white is cloudy. Most likely it's the freshest egg of all, since 1 or 2-day-old eggs still retain a little carbon dioxide. The gas is harmless and tasteless.
For a perfect poached egg, add a tablespoon of vinegar to the water. It helps to set the white.
When you cook eggs in a microwave oven, prick the yolks first to keep them from bursting. And never microwave eggs in their shells - they'll explode and make a mess.
When whisking egg whites and making meringues, whisk them up in a clean, grease-free, glass or porcelain bowl. Do not use bowls or whisks made of plastic - the plastic prevents the whites from whisking properly.
Adding a pinch of salt, cream of tartar or ½ teaspoon of vinegar to egg whites will help to whisk them up stiffly.
