"the crushing sound is satisfying" You crack me up. :) Mr Yan, if you have chickens, you can put those egg shells in a separate dish for the chickens to eat 'free choice'. This will give them the calcium they need to keep making sturdy shells. If you don't have chickens I'm sure you still have plenty of foods going into your worm bin to balance out the eggs, so just put them into the food bucket and let the calcium start reacting with the food juices immediately. You don't mention how large your worm bin is, so it's impossible to make a worthwhile guess for how much would be harmful. Here's something about aglime that I think is related though. If I put a little aglime on my bin, everything is better. If I put a lot of it on my bin, even though it's a solid powder, it will end up rinsing through 2 feet of material and ending up in the juice collection bucket. When the lime is in the juice bucket, it will flocculate the solids out of the juice and make them settle (just like in a water treatment plant). I don't know if that's good or great for the plants, but it is a pain to keep the solids in suspension long enough to apply the juice to my trees and plants. If you have too many eggshells, I suspect that the excess shells will sit there with nothing left to react to. The worms will likely only eat the ones that are appropriately sized, so the large pieces will likely end up in the finished casts and subsequently sit in the dirt while they slowly dissolve. I consider all of that to be good though because eggshells are pretty stable if there is nothing present to react with them. This makes them a time release PH buffer that supplies calcium as a side benefit. I've read that every time it rains, a significant quantity of calcium is rinsed below the reach of plant roots. Putting lots of shells in your worm bin means that you have gotten benefit from the egg foodstuff, a sweetened bin, and a lasting supplement for your garden. I would try not to bypass the bin with those, or you may be missing out on the bin benefit as well as simplifying your disposal efforts. Also, if you know you won't be gaining every benefit from the shells during the time frame that they are in the bin, you can free yourself of some of the time involved in crushing them, as they won't all need to be in tiny fragments for the worms to get enough. Since you already have a stockpile of the shells though, I would resist the urge to add them all at once.

Beverlyal...goodness, I hope I didn't come across as one who thinks anyone's taste in food is superior to that of anyone else. Jeepers, I have a secret penchant for Chef Boyardee's Beef-a-Roni (which amuses my husband no end), so who am I to take on airs! :D I was simply puzzled at your expressed distaste for poached eggs, since you and I are in complete agreement regarding cooked-white, runny-yolk, and if the poached egg in question meets those criteria, it just tastes like an over-medium or a properly soft-boiled egg to me...the butter for the poached being provided by the hollandaise, and for the soft boiled, by the toast I eat it on. But, it may well be that you taste something I do not, or perhaps the texture difference turns you off. As you say, it would be boring if everyone had the same tastes...there would be more competition for favorite foods as well! :D By the way, there are many things that I'm lukewarm on that I could eat with pleasure if they were smothered in hollandaise....mmmmm!

I don't think there's any "should NOT" about keeping eggs in the fridge. It's not always NECESSARY, if you use them up fast, but they will last longer if you keep them cold. And you should keep them COOL even if you don't refrigerate them. Every authoritative U.S. source says keep them cold. Stores know that their eggs are going to fly off the shelves pretty quickly. But a consumer is at the END of the process, and some people keep their eggs a long time before they finally use up a dozen. They also say TO store them IN their carton. But if you really use them up quickly, it probably doesn't really matter here's the classic 12-egg carton, rendered in clear plastic. You also don't necessarily need the little indentations; if you can find a rectangular container the right shape, you can just let them roll around in there. Here is a link that might be useful: how to store eggs w/o refrig., very complicated.

Annie, i just watched, last weekend, a mother with ten children, used 6 dozen eggs. 6 DOZEN eggs every Sunday. (I cook for our families twice a year and plan a month ahead!.) This mother is a super-mom. Feeding a family of 12. Three teen boys and three under 5. And the others in-between. Every meal is planned 18 servings. Teens eat more, other much less. Costco every friday morning. That is her easy day with 4 rotis chickens. Stock and 'Saturday' soup. DH said his mother made Saturday soup using late week leftovers and beans and pasta, chicken and dumplings. Back to the eggs. 3 dozen eggs layered with a base of boiled then cubed potatoes in a big turkey roaster. Into the oven, prep two packages of frozen spinach in the potato water...mushrooms...drain...one dozen eggs cracked on top...(poke yokes, lol. They do not like runny eggs). Then cheeses...feta, parm, a dozen scrambled eggs...cherry tomatoes. Another layer of a dozen whole eggs and more cheese, chopped breakfast sausage, mozzarella, cubed bread, more cheese, lol. An egg lasagna! 3 dozen eggs. Crazy. I call it delicious. Like a Greek omlet. Extras went into flour tortillas for breakfast borittoes. 2 sheet pans of 18 eggs each with ham, eggs and cheese and another with sausage, egg and cheese on wheat toast and english muffins...for the freezer. Short cuts with frozen shoe string fries and the frozen home fries no issue when needed. Mondays, overnight oats, tuesdays, ...egg-sausage-cheese-english muffin. Hump day, junk cereal, Thursday ...whole wheat, ham and egg and swiss...yada-yada. Good grief, i have made a two dozen egg dish similar but only once/twice a year or with weekend house guests.