Summarize the following:
If you keep your eggs in the refrigerator, it's important that you don't try to cook them cold. Eggs crack because gases heat and expand within the shell. When the pressure becomes too great, the gases escape by cracking weak points in the porous shell. Bringing eggs to room temperature before cooking slows down that process. If you don't want to wait for the eggs to warm up naturally, try soaking them in hot tap water for a few minutes before cooking. When an egg is fresh, the the outer membrane sticks to the egg shell while the inner membrane sticks to the albumen (the "white"). As an egg ages, these membranes adhere more closely to the shell itself. Before you submerge an egg, prick the large end of the shell with a clean thumbtack or safety pin. This will allow the trapped air bubbles—which are normally responsible for cracking—to escape during the boiling process. Stack the eggs very gently to avoid cracking. Don't overcrowd the pot—you should only boil one layer of eggs at a time, and they should not be pressing against each other. If you try to boil too many eggs at once, some of them may crack from the weight.  Test whether your eggs are fresh by placing them into a bowl of saltwater. If the egg sinks to the bottom, it's fresh. If it floats to the top, there's a good chance that it has gone bad. Lay a folded cheesecloth inside the bottom of the pot. This helps cushion the eggs so that they are less likely to crack. Fill the pot gently with at least one inch (3 cm) of water. Pour the water against the side of the pan so that it does not disturb the eggs. If you cannot avoid pouring the water onto the eggs, steady them with your hand so that they do not slide around and crack.  Add half a teaspoon of salt to the water. This makes the eggs easier to peel, and it may help prevent them from cracking. Salted water helps to make the egg white firm up more quickly. It also helps plug small leaks if the shell cracks during the cooking process. Never drop eggs directly into a pot of hot water, or the shells will crack and the egg will run (giving you poached eggs). By exposing cold eggs to warm or hot water, you are "shocking" them with a sudden temperature shift, which causes cracks to form. Furthermore, cold water helps to keep the eggs from overcooking. Use one teaspoon of vinegar for each egg, and pour it directly into the water before you turn the heat on. Adding vinegar to the water helps the proteins in the egg white coagulate faster to plug any cracks that develop in the shell. This is a common problem, especially with eggs that are very cold.  You can also wait to add vinegar when an egg cracks in the water. You may notice a bit of white fluid seeping from a cracked egg. Try to be quick here — if you add the vinegar to the water as soon as you notice a crack, the egg should still boil evenly. If you don't add the vinegar in time, don't worry. The cracked egg should still boil fine, although it may not look perfect.  Be sparing. If you use too much, your eggs will taste and smell like vinegar.
Bring your eggs to room temperature before cooking. Use older eggs, if possible. Release trapped gas to less the likelihood of cracking. Sort the eggs and place them in a pot or saucepan. Cover the eggs with cold tap water. Add vinegar to the water.