You know that little holder that may be in the door of your fridge with perfect little egg-shaped indents? Don't use that! Eggs need to be kept consistently at 40°F or less, and the temperature of the shelves in your refrigerator door fluctuate significantly every time you open and close it. Its best to keep your eggs in their original carton on one of the inside shelves. The carton can help shield eggs from picking up any odd odors from the other food in your fridge. When properly refrigerated, eggs can last for up to 3 weeks.

• Freeze: Unshelled, raw eggs can be frozen, packed in air-tight containers, for up to a year. You can freeze several eggs together, though it can be handy to freeze each on individual in silicone mold so that you can pull them out as needed. This is an excellent way to preserve the whites or yolks when you have a recipe that calls for just one or the other. It's not really recommended to freeze eggs that are cooked in a manner where the yolk and whites remain separate, such as hard boiled eggs, as the whites will get incredibly rubbery.
• Pickling: If you were born and raised on the West Coast, you may not know of the wonder of pickled eggs. Hardboiled, peeled eggs can be brined along side colorful items like beets or turmeric to turn the outer potion some lovely colors! You can eat them as is, slice them up to add to a salad, or use them in your favorite deviled egg recipe (this is especially delightful when using a beet-tinged pickled egg!)
• Dehydrating: Dehydrated, powdered eggs are great to have on hand when you're baking. But, the process to make them can be a bit tricky. There are definitely food safety concerns as well as needing to maintain the perfect temperature on your dehydrator; too low and they won't properly dry out, too high and you'll end up with scrambled eggs. You should definitely doo plenty of research before attempting this.

There are nearly as many ways to cook eggs as there are breeds of hens paying them on our farm! It really all depends on your personal preference and how you intend to use them; topping a breakfast hash with a fried egg, boiling some for an egg salad, or adding a poached egg to your grain bowl. Heck, you can even pickle eggs! Here are just a few ways that you can cook them:

• Boiled: Boiled eggs are cooked in their shells in a pot of boiling water for a certain amount of time, depending on how well cooked you want the yolk to be. The longer you cook them, the firmer the yolk will become. Boiled eggs can be eaten as they are, or peeled and sliced for salads, sandwiches, or snacks. Boiling eggs is a simple and easy way to cook them, and it does not add any extra calories or fat. However, boiling eggs for too long can cause the yolk to turn green and the white to become rubbery.
• Poached: Poached eggs are cooked in slightly cooler water that is gently simmering, not boiling. The eggs are cracked and slid into the water, where they form a slightly irregular shape. The whites are cooked, but the yolks remain runny. Poached eggs are often served on toast, with hollandaise sauce, or on salads. Poaching eggs is a healthy way to cook them, as it does not require any oil or butter. However, poaching eggs can be tricky, as the eggs can break apart or overcook easily.
• Scrambled: A breakfast classic! Scrambled eggs are made by beating eggs in a bowl, and then cooking them in a skillet while stirring until they're set. The eggs form soft and fluffy curds, which can be seasoned with salt, pepper, cheese, herbs, or other ingredients. There are many schools of thought on how exactly eggs should be scrambled, so play around and find the won that works for you.
• Fried: Fried eggs are cooked in a skillet over medium-high heat, with a little oil or butter. The eggs are cracked and dropped into the hot pan, where they sizzle and bubble. The whites are cooked, but the yolks can be cooked to different degrees, depending on how you flip or cover the eggs. Fried eggs can be sunny-side up, over-easy, over-medium, or over-hard. Fried eggs are a classic and satisfying way to cook eggs, and they can be paired with bacon, toast, or hash browns. However, fried eggs can also be high in calories and fat, especially if cooked with too much oil or butter⁴.
• Baked: Baked eggs are cooked in the oven, usually in a ramekin, muffin tin, or baking dish. The eggs are cracked and placed in the container, along with cheese, cream, bacon, spinach, or other ingredients. The eggs are baked until the whites are set and the yolks are still soft. Baked eggs are a fancy and flavorful way to cook eggs, and they can be served as a brunch or dinner dish. However, baked eggs can also be time-consuming and require more dishes to clean.
• Pastry: An egg serves multiple purposes in making baked goods like cakes and muffins. They help leaven batters, keep the party moist, and provide strength and stability by forming a network of proteins that holds the other ingredients together. While most recipes call for whole eggs, some may specify just yolks or to whip the whites to stiff peaks before folding into the batter.
• Custards: Custard is a mixture of eggs, milk, sugar, and sometimes other flavorings, that is cooked gently until it sets into a soft gel. Eggs are the main ingredient that thickens and stabilizes the custard, as well as giving it a smooth and creamy texture.

Eggs pair well with so many flavors, too many to list here. But here are some of the best, most classic pairings:

• Cheese: Cheese is a delicious and creamy ingredient that can make your eggs more rich and satisfying. Cheese contains protein, calcium, and fat, which can help you feel full and energized. There are many kinds of cheese that can go well with eggs, such as cheddar, mozzarella, feta, or parmesan. You can add cheese to your omelets, quiches, or casseroles, or sprinkle it on top of your eggs.
• Soy sauce: Soy sauce is a salty and savory sauce that adds a touch of umami to your eggs. Umami is a fifth taste that is described as meaty, brothy, or savory. Soy sauce is made from fermented soybeans, wheat, salt, and water, and it can vary in color, flavor, and thickness. Soy sauce pairs well with scrambled eggs, fried rice, or egg drop soup.
• Herbs: Some of the best herbs for eggs are basil, parsley, cilantro, dill, or chives. You can chop them and mix them with your eggs, or garnish your dishes with them.
  Spices: Eggs so well with a lot of spices, but some of the best are garlic, nutmeg, cumin, coriander, smoked paprika, red pepper flakes, or chili powder. You can use them to season your scrambled eggs, frittatas, or shakshuka.
• Cured Meats: Eggs and cured meats such as bacon, ham, or sausage are a popular and delicious flavor pairing that can be enjoyed for breakfast, brunch, or any time of the day. The flavor pairing of eggs and cured meats is based on the contrast and complementarity of their tastes, textures, and aromas. The saltiness of the cured meats enhances the sweetness of the eggs, and the sweetness of the eggs reduces the saltiness of the cured meats.
• Vegetables: Eggs pair nicely with nearly all vegetables, but some stand outs are asparagus, broccoli, bell peppers, spinach, tomatoes, and mushrooms. You can use any of these in an omelet, quiche, or fritatta to bring more balanced nutrition and depth of flavor.