To solve this problem, we place both the hard-boiled egg and the raw egg on a table top and spin them in opposite directions. The egg that spins at a more leisurely pace will be known as the rew egg. This occurs in a raw egg because the liquid substance contained within it strives to go farther away from the egg’s axis of rotation.
How are boiled eggs and raw eggs distinguished from one another?
Because the egg that has been hard-boiled has no moisture in it, it does not wobble. To prevent the eggs from continuing their rotation, briefly touch them with your finger. The fluid within the raw egg will continue to move even after you remove your finger, therefore the egg will continue to spin for a few more seconds after you do so. The egg that has been hard-boiled will cease immediately.
When you spin an egg, how can you tell if it’s still raw?
If the egg spins firmly, it has been hard-boiled, but if it wobbles or spins slowly, it has not been cooked. If you are unsure, stop the egg with your finger and remove your hand when it has been stopped. If the egg continues to rotate or wobble after being removed from the heat, it has not been fully cooked and is still raw.
What happens when a hard-boiled egg is spun?
When you spin the egg that has been hard-boiled, everything moves together, and the egg will continue to spin in a smooth manner after you stop spinning it. However, if you spin the raw egg, the fluid that is contained within the egg flows about, which causes the egg to wobble.
How can the hardness of an egg be determined?
Tip: To make the egg behave like a top, simply set it on a hard surface, such as the counter, and spin it. Keep your fingertips on it while it spins and just hold on to it for the briefest of moments before letting go. If it continues to spin, then it is unprocessed. When it comes to a complete halt, the water is said to be boiled.
Why does a raw egg spin more slowly than a hard-boiled egg?
The raw egg spins for a considerably shorter amount of time (and at a slower speed) compared to the hard-boiled egg. This is because the inside is solid, making the whole item one continuous mass of solid material. The uncooked egg has liquid on the interior, but this liquid is not connected to the shell in any way. The egg turns considerably more slowly as a result of the liquid that is contained within it, making it more difficult to spin.
When you try to stop the hardboiled egg with your fingernail, how will you compare its motion to that of the raw egg?
You can now detect the difference between eggs that have been hard-boiled and those that are uncooked by just spinning them. Eggs that have been hard-boiled are simple to start spinning and simple to stop spinning with. Eggs that have not been cooked are more difficult to spin and continue to rotate somewhat even after you have stopped them.
What has the hard-boiled egg shown you?
When the pH in the white of the egg reaches 8.9 or higher, it is much simpler to peel an egg that has been hard-boiled. The unpleasant blue-green discoloration of the yolk that results from the production of iron sulfide is a phenomenon that is frequently seen in eggs that have been hard-boiled (Fig. 20). The majority of the time, this occurs with eggs that have been cooked for an excessive amount of time.