How To Tell Hard-Boiled Eggs from Raw, Plus--Easy peeling tips!

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. 

Also see: 10 Easy Things to Do with Eggs.

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