ž The freshness of an egg can be determined by a simple test. A very fresh egg will sink in water. An older egg will stand on end at the bottom of the water, and an old egg will float at the surface. As an egg ages the quantity of air in the shell increases and the inner membrane pulls away from the shell. Due to these characteristics, a very fresh egg that is hard-boiled will be difficult to peel. Use older eggs for hard boiling.
ž Fresh eggs have yolks that will remain firm after cracking; older egg yolks “flatten out” after cracking.
ž Generally speaking, breeds of chickens with white earlobes lay white eggs, while those with red earlobes lay brown eggs.
ž Due to the hen's increased hormone levels, sometimes she may produce a two-yolk or, more rarely, a three-yolk egg. It’s a condition seen more often in young hens, and in meat-type strains of hens.
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