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As a non cooked egg is fluid inside we can make use of the rotational energy stored there. Put an egg on your desk and rotate it fast (like a gyro). Then apruptly stop it with a finger, then release it again. Case egg was cooked: The egg will immediately stop spinning Case egg was raw: The fluid inside will continue rotation, hence making the egg start ...


What's with all those complicated answers? There's a very easy way to check, one that I always use when I don't know if an egg is boiled or not: Simply put the egg on a flat surface and spin it fast. If it's boiled, it will continue spinning, otherwise it will stop in 1-2 seconds. EDIT: As Peteris suggested in his comment, basically a boiled egg will ...


The Empty-Water-Bottle Method Squeeze a washed empty water bottle. Place the opening of the bottle over an egg yolk, still squeezing, and slowly let go of your squeeze. The yolk should get sucked right up. In case you don't use water bottles or don't have any laying around, there are commercial suction separators like Pluck and Yolkr. The Hand-...


The best trick I've come across is to put the egg(s) in some water in a closed container and shake it around. The water prevents the eggs from getting completely destroyed but the banging around knocks the shell right off. This works with plastic containers as well as a pot or bowl with a plate as a lid.


Option 1) Put the egg in water. A raw egg will have a tiny stream of air bubbles. Option 2) Shine a strong flashlight through it. A raw egg will show light all the way through. Option 3) Spin it on its end. The sloshy innards of a raw egg will cause it to wobble and a cooked egg will spin smoothly.


Shake it in your hand. If you hear it sloshing around inside, it's not boiled. For the future, you may also wish to store your eggs in a vault, where pranksters can not access them.


We can use any kind of natural vegetable dye sources we may find in our kitchen or garden as egg shells easily take up the color from them. All natural dyes have in common to boil the eggs together with the vegetables. Some vinegar added as a fixative to the water may help to make the color last longer. Brown to red: outer onion peels of brown Spanish ...


One good hack that I have learnt and used is to use an empty bottle. After breaking the entire egg contents on to a bowl, press the bottle so there is air let out. Then place the mouth of the bottle on the yellow and release the pressure. The yellow gets sucked into the bottle leaving the white alone.


Salt! Toss about a tablespoon of salt in the water used for boiling the eggs. The shells will peel really easy while leaving the insides pristine. A few taps around the egg and the shell usually just comes off in a single piece like removing a garment leaving the interior unscathed. Works for me with about 95% eggs. (Very rarely I have seen an egg's ...


I use the eggshell. Tip the yolk between the shell halves a few times (over a bowl). The albumen ends up in the bowl and the yolk in the shell.


One of the old classic methods used sawdust (dry sand also works): put a layer of sawdust in a (wood) box, nest some eggs into it (well separated from either other and the side/bottom of the box). Add more sawdust, until you can nest another layer of eggs with similar separation between layers as between eggs in a layer. Continue until you run out of eggs ...


In my family, we never used artificial colored dyes. Instead, we took the leftover onion peels in the pantry, wrapped them around the eggs and boiled them. The downside of this is you do need to plan in advance a little as you need to have raw eggs and you end up coloring them while you hard boil them. If the eggs are cooked, you really can't do this ...


Hold it up to a very bright light. If you can't see inside it's been cooked.


Well, my foolproof method is somewhat a party-trick of sorts. It involves propelling the egg out of its shell... First, you crack the egg at the top and the bottom, and on both sides you gently peel a circle of shell off the egg with a diameter of about 1cm. On the bottom this is easy, on the top... be gentle... After this is done, put the egg in your ...


Once the egg is boiled enough, pour a lot of cold water over it (about 30 seconds under the tap stream would do). Then grab the egg and gently smash it with a teaspoon all over around until it looks reasonably beaten up. Now place it on a flat surface and press gently with your opened palm; move your hand back and forth to roll the egg on the surface to ...


Finely ground flax makes an excellent binder; however, it has a nutty flavor that's best reserved for whole-grain baked goods and pancakes/Cakes(in your case). Baking Soda and Vinegar This is a decent egg substitute for fluffier baked goods. Hold onto your pants for this one, BANANAS Different sources recommend anywhere from 1/2 to 1 mashed banana as a ...


I've found a brilliant trick in a Japanese cookbook (Japanese Soul Cooking): Before boiling the eggs, make a tiny hole on the bottom using a needle. While cooking the air in the egg will come out and the water will separate the skin from the egg. They then peel in a few secs.


When I need to peel freshly boiled egg, but still want the egg to be warm, I do the following: Run cold water over the egg(s) to cool the exterior of the egg, and to make it slip inside Using a knife (or the edge of the table) crack it on the side Peel the egg, taking care to include the inner 'skin' when peeling, which helps getting every piece of shell of ...


If you can purchase pasteurized-shell eggs, they will last the longest. I've kept pasteurized-shell eggs refrigerated for over three months with no loss in freshness. Recent research has shown that the European idea that washing harms the cuticle, promoting entry of bacteria through the shell is false, so it's perfectly safe to keep unrefrigerated eggs cool,...


The freshest eggs are the hardest to peel, but when I got my 2 pet chickens I learned how to peel even soft boiled eggs that are fresh out of the chicken. Since it isn't necessary to refrigerate newly laid eggs, I can drop them directly into boiling water without them breaking and experimented with the timing until I found that 4 1/2 minutes was the perfect ...


The old classic method of preserving shell eggs for long periods without refrigeration was to dip the eggs in water glass (a solution of sodium silicate in water). This would make the shells airtight, preventing oxidation and (most) bacterial growth, and allow shell eggs to keep for several weeks at room temperature. Combined with refrigeration below 40 F ...


In a cool place - but not in the refrigerator as it causes them to dry out inside as the shells are permeable, letting out moisture.


I know the original question was about hard-boiled eggs. Now, I don't eat hard-boiled eggs, but I do often eat soft-boiled eggs. I don't have any proof that my method works for hard, but it definitely does for soft. Others have mentioned rinsing with cold water. I take this a small step further and prepare a bowl of ice water. Then, you just need to dunk an ...


I have found eggs easier to peel when the starting crack is made in the smaller end of the egg the egg is cooled/rinsed in cold water

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