The trick to getting eggshells out to use the eggshell. For whatever reason, the little shell bit doesn't slip away from the 'mother" eggshell. I hope that makes sense. I always check my eggs for freshness before cracking by placing in cold water. If they lay flat they're good and fresh, if they stand up, not so fresh (and different freshness works for different recipes) and if they float throw them out.
Here's another: You can absorb excess moisture in your crisper with crystal cat litter. (sodium silicate) It's the same stuff they put in pill bottles that say "DO NOT EAT" and if you put a little in a bag of some sort you can use over and over. When the crystals lose their colour you just pop them in the oven on low for a while and they'll refresh. I usually use the toe off a pair of runny nylons. Yes, I still have to wear nylons to work.
Keep asparagus upright in a steep sided dish with a little water and it will last much longer. Same with herbs and celery. Plus it makes your fridge look like a garden centre.
Ice cube trays are also good for freezing pesto and wine for sauces and flat soda or juice for drinks. In the summer I'll add a slice of lemon or lime and a berry or two for a nice twist.
If you like ice water through the day but hate waiting until it melts, freeze your bottle half full, lying on it's side. Then you can fill the other half with water.
Cream of Tartar and vinegar will remove the black gunk that builds up on pots and pans. (It will also help remove mold and mildew for showers and bathtubs).
Fresh fish floats too (most of the time) but if your fish is iffy, thaw it in milk and usually that will eliminate most of the fishy smell.
Soaking game meat in cola overnight will help reduce the gamey flavour.