I find I always have trouble scaling the amount of time the eggs should be boiled, cooled, etc. for different-sized batches of hard-boiled eggs. I've heard a variety of "folk lore"-type rules for how ...
At my workplace, there's a mysterious carton of eggs in the common refrigerator. Nobody I've asked knows whether they're raw or cooked. Is there a way to tell, without cracking one of the eggs open?
I used to determine the state of eggs by their shell i.e. if the shell is cracked, the eggs have been boiled. But sometimes I have found that even though the shell is cracked, the egg whites are ...