Raw Or Hard Cooked?

Do you know how to tell if an egg is raw or hard cooked, other than crackiong it open? It's a rather neat tip if you do not know. I had no idea for a photo tonight, so after looking around for some ideas, I finally decided on this. Not eggsactly what I had hoped for, but it was raining, and there were few options. If you do not know the answer to my question, I will post the answer tomorrow.

[Kerri]

I don't know

[Cathy Misze]

I do not know either! Can't wait to find out.

[Mrs. Smith]

You stand it up on end and spin it...and I guess if it spins freely, it's hard boiled. Eggscellent idea for a picture! :) Sorry. Bad humor.

[Matthew Ballew]

great lighting Rick!

[Brian Baptie]

Mrs. Smith said eggsactly what I was going to say!!

[GPix]

Spin it on a plate - if it slows quickly then it's soft. To check if an egg is going bad put it ina bowl of water. Floaters are off, sinkers OK. As others have said Eggselant picture

[Kimmi]

no idea

[Ann H. LeFevre]

I always thought that it was by holding them up to the light. You can not see through the hard-boiled egg, but you can see through the raw egg. I might have to go check that...

[Kathryn]

Nice photo! I will say what my grandma would do...she would roll it on it's side, if it rolled straight it was hard boiled if it wobbled like a weeble then it was raw. Not sure if this is true though...

[Nancy Holte]

I hope I don't die from the suspense! Nice shot!

[Pam Hawkes]

I am waiting for the answer! I like the photo and question.

[Paul Myers]

Spin it. Physics and Newtonian Laws of Motion explain it better, but if it's solid, it spins as one mass. Liquid on the inside and the shell's spinning faster than the insides which damper the spin.

Go ahead and guess who's a science teacher. ;-)

[Kd Wallis]

SPIN IT :)!!!
Great close up shot! Can see the texture in the egg!!

[Julie Cortens]

Okay I knew about the spinning but had never had it explained as Paul just did. Thanks for that. Eggcellent info! So it's physics!

[Shanne]

nice lighting - and I look forward to the answer tomorrow / today if it's not to do with floating in water

[seasnappi]

there is always something to photograph , well done on the egg :)

[Donna]

how about putting it in a bowl of water to see if it floats? i really have no idea. :-)

[Pat Knowles]

I love eggs in any shape or form but I don't know the answer except I aways think a cooked egg is heavier?

[Dione Giorgio]

I love the play of words in the narrative - eggsactly. Lovely capture. The light is magnificent and I don't have a clue how you can tell if the egg is raw or not.

[cglist]

Beautiful lighting!

[Diana Moss]

Like your egg shot Rick . I shall be looking to find out the answer !

[Allison Williams]

Some more good word play. I think you are the eggspert.

[Ruth Moucharafieh]

Beautiful shot, nice detail and contrasts.

[Thom Mitchell]

Spin it, baby!

[Margaret Tryon]

Excellent details.

[Lois P]

Great shot Rick!
I'll have to tune in to find out :)

[Beverly Carmichael]

I love the contrast between your time-worn hands and the new life that an egg represents. I know the answer but will look forward to your post tomorrow. Do you know how to tell if a raw egg is fresh or old?

[Anne ❀]

weeble wobblers are uncooked, great pic for eggstra brain work

[Jennifer]

great shot! never knew how to tell and i like the physics explanation that @webfoot gave above...makes so much sense!

[Jane Hyde]

This is an inspired shot - love the lighting

[Elizabeth Youngs]

Neat capture1 Love the light!

[Jann]

Perfect focus- float it.

[Carolyn White]

Cool shot! I have no idea.

[bruni]

Yes you give it a good spin.. a raw eggs spins sluggish.. watch that the cooked one doesn't spin of your countertop or table. good one Rick.

[Jane]

Ohh bless your heart Rick... love this... scratches head and ponders as not eggactly eggcentlent at this.... does it sink if hard boiled and float if not.... lol!! ♥

[Sandie Reardon]

Love it. Even on a day that you had nothing to post, you came up with this. Thinking out of the "egg carton" instead of the box. I, too, know the answer from my cooking experiences, but I'm waiting to see your post tomorrow regardless.