How to distinguish a raw egg from boiled. A few secrets

Chicken eggs - a product that is used in the preparation of many dishes. Often cooking requires boiled eggs. Many housewives cook eggs, as they say, for future use and store them for storage in a refrigerator. So it is very convenient to make blanks when the next day is expected the invasion of guests or planned a large-scale New Year's lunch, where the tables will break from the salad "Olivier".

Let's imagine the situation that the eggs mixed up there or you forgot which shelf the boiled eggs were laid on, and on which - the raw ones lay. What to do in this case? How to distinguish a raw egg from boiled?

Substance inside

The main difference between the two types of eggs will be a different consistency inside. In a boiled egg, the protein and yolk will be solid - boiled, and in the raw - liquid. The difference between these substances distinguishes two types of eggs.

But how to distinguish this internal state of a chicken egg, if it is safely hidden under the shell and is not visible to the eye. How to distinguish a raw egg from boiled, if the state of protein and yolk is completely incomprehensible? You can, of course, sign each testicle with a marker, so as not to get confused in the future, but it's unlikely that the hosts busy with preparing a festive dinner have time for this.

The first method is the simplest

Let's start, perhaps, with a simple, if not to say, banal method. The easiest way, how to distinguish a raw egg and cooked will be - to break these very eggs. In this case, you will immediately see that what is. Just do not forget to substitute the plate for the egg, before it is broken. But all the same, on that shelf, lay eggs that were not boiled, as you originally thought?

However, in simplicity and banality, too, some difficulties may be hidden.

This method is suitable only if you were going to cook something with chicken eggs today. For example, in plans and so was a salad or, on the contrary, an omelet. And if you do not intend to cook from these products today, we do not recommend this method. Storing raw eggs in a broken form is a dangerous undertaking that can be fraught with food poisoning, stomach pain and intestinal problems. If the raw egg is broken, or we use it for cooking, or we do not use it at all.

The second method is more reliable

With the help of this method, every hostess, even a beginner and an inexperienced one, will understand how to distinguish a raw egg from boiled. We take the "suspect" eggs and lay them on the flat surface of the kitchen table. Then gently untwist each suspect and watch the result.

A raw egg, as a rule, does not exceed two turns and immediately stops. But his boiled fellow will easily spin in front of you in a merry dance. The boiled egg will do at least ten laps before stopping. Why does this happen and what is the result of experience?

The laws of mechanics

We remember the school and the basic laws of mechanics. When we untwist the egg in its raw state, it turns out that we twist just its shell and only a small part of the liquid content that closely adjoins its walls. As soon as we stop rotational movements, the force of internal friction of viscous contents immediately stops the egg. The central part - the yolk at this moment remains practically motionless.

With boiled things are quite the opposite. When the egg is cooked, it becomes, as it were, a single whole. The solid inner substance does not move separately, as in the variant with the raw egg, but together with the shell. To brake the egg begins only when the force of sliding and friction on the kitchen surface decreases.

Now you know how to distinguish a raw egg from boiled. School knowledge is a thing, it turns out, not useless, and even at home household moments it helps a lot.

And a little shake

There are a couple of ways that will help with determining the state of eggs. First, many advise to look at the light. The boiled product will have more dense, that is, dark contents.

The second option is to shake. As we have already noted, a boiled egg inside will have a single boiled dense mass, so when shaking you should not feel any hesitation.