Before recycling that empty egg carton, make it work double duty as a container to keep the eggs from rolling off the counter and as a receptacle for the empty shells. Just trim the top and the flap from the carton, then cut the base into three sections, each able to hold up to four eggs. While measuring the other ingredients of a recipe, safely store the eggs in one section and return the spent shells to the container as you use them.
Cracking an egg on the side of a mixing bowl is common kitchen practice, but it rarely results in a clean break. We’ve found a method that’s just as simple, but even more reliable. Simply tap the egg on a flat surface—such as the countertop—rather than the edge of a mixing bowl. This technique breaks cleanly through the shell and the inner membrane, which translates into fewer pieces of shattered shell in your bowl.
Sometimes it can be difficult to tell which white eggs in your refrigerator are raw and which ones are hard-cooked. All it takes to keep them straight is a little thinking ahead. When you’re boiling them, add a little balsamic vinegar to the cooking water. This dark brown vinegar tints the eggshells so you can distinguish them from bright white raw eggs.