Do you ever find yourself looking at the use by date on the side of the carton and checking the calendar? Adding up how many days past the date you are willing to test the limit...or perhaps you throw your carton away from the beginning. If you are ever in doubt, do a fresh egg test! Drop an egg in water. If it sinks, it's fresh - perfect for poaching or a souffle. If it stays submerged with its wide end up, it's older but good for most uses - these are perfect for hard boiled eggs. If it floats, throw it away!

Cartons of fresh, uncooked eggs will keep for about four to five weeks if properly refrigerated. Hard cooked eggs left in their shells and refrigerated should be used within one week. Eggs will age more in one day at room temperature than they will in a week if kept properly refrigerated.

Does your recipe call for just the yolks, like the Hollandaise Sauce recip below? Don't waste the whites! They freeze perfectly! Just pour the whites into ice cube trays, freeze, then transfer to an airtight container for up to one year. There are recipes out there that call for just egg whites, so you will be well prepared!

Hollandaise Sauce (Basic)

Whisk the egg yolks and lemon juice together and set aside. Melt the butter over medium heat just until melted. Allow to cool slightly. Temper the eggs by adding a little bit of the melted butter to the bowl and whisking. Continue this until the butter is fully added. Then return sauce to pan and cook slowly over low heat, stirring constantly until the sauce thickens.