The twisted strands of egg white (chalazae) cords that hold the yolk in place are more prominent the fresher the egg.
The egg yolk color depends on the chickens food source.
When beating egg whites, add a teaspoon of cold water and you will almost double the quantity.
Eggcyclopedia - http://www.incredibleegg.org/egg-facts/eggcyclopedia Here you'll find alphabetical facts and figures, definitions and diagrams, graphs and even a few giggles - all related to various aspects of the egg.
To tell if an egg is raw or hard cooked, spin it. Because the liquids have to set into a solid, a hard cooked egg will easily spin. the moving liquids in a raw egg will cause it to wobble.
A fresh egg will sink in water, a stale one will float.
The color of the egg shell is not related to quality, nutrients, flavour, or cooking characteristics. White shelled eggs are produced by hens with white feathers and white ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes. Brown egg layers usually are slightly larger and require more food, thus brown eggs usually cost more than white eggs. An egg shell has as many as 17,000 pores over it's surface.
Double-yolked eggs are often produced by young hens whose egg production cycles are not yet completely synchronized. They're often produced too, by hens which are old enough to produce Extra Large sized eggs. Genetics is also a factor. Occasionally a hen will produce double-yolked eggs throughout her egg-laying career. It's rare, but not unusual, for a young hen to produce an egg with no yolk at all.
Poultry glossary - http://www.poultryhelp/glossary.html
Henderson's Handy-Dandy Chicken Chart - http://www.ithaca.edu/staff/jhenderson/chooks/chooks.html An alphabetical llist of more than 60 chicken breeds with comparative information.
