dashflash: You’re dyeing dozens of Easter eggs when suddenly you realize you’ve mixed up the raw eggs reserved for the brunch pancakes and the hard-boiled ones for the kids’ Easter egg hunt. How do you tell the raw eggs from the cooked?
Give ‘em a whirl, literally!
To tell if an intact egg is cooked or raw, place it on its side and give it a spin. If the egg is wobbly during the rotation, it is raw. If its spin is quick and smooth, it’s been cooked.
Too easy? That’s how we roll! Here’s another egg-cellent tip for you:
Ever wonder why some hard-boiled eggs’ shells peel off with ease, while others peel off in tiny pieces? The secret to easy peeling–use old eggs! The older the egg, the higher its PH, which prevents the albumen from adhering strongly to the shell’s inner membrane.
Only have fresh eggs? No problem. Add a half teaspoon of baking soda for every 4 cups of water to make the cooking conditions more alkaline. This will increase the typically low PH in the albumen of a fresh egg and prep your hard-boiled eggs for an easy peel. Note: This will increase the sulfur-y flavor of your eggs.