Eggs last longer at the back of the fridge (not in the door) and the shells are porous, so store in their boxes and away from strong-smelling food.They cook better at room temperature, so if a recipe calls for room-temperature eggs, don't ignore it, let them come to room-temperature by keeping them out of the fridge for 30 mins before using. Room-temperature eggs will be more voluminous when whisked, so work better in chiffon cakes and soufflés.
To check if an egg is fresh, put it in water. It will drop to the bottom and stay there if fresh, and float if old (if it does, throw it away). For perfect poached eggs like in this speedy smoked salmon toast topper, you want them very fresh, but older (still in date) eggs are easier to peel, so are better for boiling, like in this tasty kedgeree. Crack the bottom first (as that's where the air pocket is). Peel under running water if still hot.
If you don’t have time to use them, you can freeze eggs before their best-before date, but not in their shells. To freeze whole eggs or egg whites, beat them first. Remember to label the container with how many eggs are in there. If freezing yolks, add ½ tbsp salt or 1½ tbsp sugar per 240ml of egg to help stop the yolks from gelling. Defrost thoroughly in the fridge before using.Both whites and yolks can be frozen for up to 3 months.