The cooking process is more about steeping in hot water than boiling at high temperature, says Elisa D'Amico Maloberti, consumer information coordinator for the American Egg Board in Chicago. Here is additional information that you won't find on an egg carton. Thirty to 60 minutes is the maximum time for eggs to stay at a room temperature of 85 degrees or higher. This includes dyeing and displaying time. Because bacteria thrive at temperatures between 40 and 140 degrees, refrigeration is mandatory.
Hens lay peewee, small, medium, large, extra-large and jumbo eggs.
Each has 66 to 94 calories, depending on size. Keep eggs in their original carton to prevent absorption of odors. Use cooked eggs within a week. Raw eggs maintain quality for about four weeks. If you plan to use eggs later, refrigerate in their shells.