Use moderate heat when cooking eggs. Cooking eggs at too high a temperature, or for too long at a low temperature, causes toughening of both the egg white and the egg yolk. Eggs are porous and should be kept away from strong smelling foods in the refrigerator. Storing eggs in their carton provides additional protection. Use the freshest possible eggs for poaching or frying.
Egg yolks are higher, and whites are thick and close to the yolk.
Eggs are packed in cartons with the larger, rounder end up. This keeps the yolk centered and gives a more attractive appearance to hard-cooked and devilled eggs. Poached eggs can be made hours or even a day or two ahead. Immerse in barely simmering water for one to two minutes. Although it is best top serve scrambled eggs immediately after cooking, you can hold them for a short time by placing them over a pan of hot water and covering.