Store in the main part of the refrigerator. Eggs should always be stored with the large end up, the same way they are packaged in the carton. This helps the yolk remain centered. The carton can protect the eggs and prevents them from absorbing strong odors and flavors of other foods in your fridge through the thousands of tiny pores in the eggshell.  The date on the cartons are suggested dates. A rule of thumb on fresh eggs is that they will sink in water and an old egg will float. 

One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids.

Fry 'em, boil 'em, make a cake with them, or a cocktail flip! For more, check out Pinterest!

East Indian history indicates that wild fowl were domesticated as early as 3200 B.C. Egyptian and Chinese records show that fowl were laying eggs for man in 1400 B.C. Europe has had domesticated hens since 600 B.C. There is some evidence of native fowl in the Americas prior to Columbus’ arrival. However, it is believed that, on his second trip in 1493, Columbus’ ships carried to the New World the first of the chickens, which originated in Asia, related to those now in egg production.