Egg shells are very porous and can absorb odors from nearby foods (so don't go storing your eggs next to a bowl of onions).
Soft boiled eggs should be cooked for 5-7 minutes.
Five minutes will result in a runny yolk while seven will give you a jammy yolk. Learn how to perfectly soft boil eggs here.
Sounds crazy, but the fresher the egg, the harder it is to peel.
A Spanish omelette is made with eggs, potato, and onion.
Also called tortilla española, this preparation of eggs is a staple in Spanish cuisine. Learn how to make it here.
You should always scramble eggs over low heat.
Sure, you could quickly cook them over high heat, but your eggs will turn out dry and rubbery.
When poaching eggs, add a splash of mild vinegar to the water.
Vinegar helps the wispy whites set into a compact sphere (rather than a flat mess). Learn how to perfectly poach your eggs here.
Eggs should be poached in gently simmering water.
Poaching eggs in too-cold of water will cause the whites to separate from the yolk, while boiling water will cause your egg to fall apart. Learn how to perfectly poach eggs here.
Other than color, there is no nutritional difference between white and brown eggs.
White eggs are laid by chicken with white ear lobes, while brown eggs are laid by chickens with red ear lobes. That's the only difference!
For every three large eggs, use four small ones.
Most recipes are written using large eggs, so be careful to double check you're using the right size. Check out this handy chart for all of your egg conversion needs.
Coddled eggs are gently cooked in a water bath.
The egg is cracked into a small container and placed in a hot water bath, gently cooking the egg until just set. Learn how to make them here.