Cooking with eggs

While browsing one of my cookbooks today I came across a few cooking tips which confirms what I already suspected.

When poaching eggs it is best to used freshly laid ones because the white and the yolk are firmly attached still - older eggs will tend to have the whites separate and break right away from the main part of the egg.

Hard boiled eggs are best done using eggs which are at least a few days old - freshly laid eggs are almost impossible to peel without removing half the egg with the shell!