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Wouldn't it shake the eggyellow with the eggwhite? (sorry, maybe a stupid question...)

I only use the eggs, that when put in water, stand upright. (but still touch the bottom). Someone told me that in fresher eggs you can make a tiny pinprick in the fat part of the eggshell, but not through the eggshell and that that helps. But I never tried it. Have enough old eggs that I cook...