Why do boiled eggs bounce better than raw eggs?

This is a bit of a trick question! Boiled eggs actually don't bounce better than raw eggs. Here's why:

* Raw eggs are more elastic: The liquid yolk and white of a raw egg act like a spring. When you drop a raw egg, the liquid inside absorbs the impact and deforms, causing it to bounce slightly.

* Boiled eggs are more rigid: When the egg is cooked, the protein in the yolk and white solidifies, making the egg more rigid. This rigidity prevents the egg from deforming as much on impact, so it doesn't bounce.

What might make you think boiled eggs bounce better?

* The shell: The shell of a boiled egg is harder and less likely to crack when dropped, making it seem like the egg itself is bouncing. However, it's actually just the shell that's hitting the ground.

In conclusion: Boiled eggs are harder and less elastic, which means they actually bounce *less* than raw eggs.