How to identify a boiled egg

The fastest way to calculate a boiled egg is the breaking of the shell. Think ahead about where you use raw egg white and yolk, if you find a boiled egg will not come overnight. Of raw eggs you can prepare delicious omelets or French toast fried in egg-filled. And at the same time accurately determine which of the eggs stored in the fridge, already cooked. This method, although simple, quite wasteful. If you beat raw eggs you are not going to find a more rational solution to the problem.

When the eggs fall in the same category and almost the same, alternately, weigh the egg, which by far is crude and that which makes you doubt. Record your performance and compare them. Boiled egg will weigh slightly heavier than raw because the cooking process increases the density of its contents. It is better to weigh the eggs on special electronic scales, because the difference in the mass of the products is quite negligible.

The more popular method of calculating a boiled egg unwinding. Take the eggthat causes you doubt, and put it on a hard flat surface. Then Unscrew it by giving the rotational momentum. The raw egg will not be able to spin around its axis, as it will slow down the liquid contents. Boiled, by contrast, will spin for a long time, and almost evenly, because the yolk and white are subjected to heat treatment, present a dense and homogeneous mass. Depending on the rotational force can also determine the degree of readiness of eggs. Poached eggs and soft-boiled are spinning much slower than hard-boiled.

Once you have identified the boiled eggs, consume them as food as soon as possible. Since the product cannot be subjected to long-term storage.