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.