Answer to Question 1
This is dependant on the level and reason for deterioration. If the egg is deteriorating because of age, but has been handled safely, it may be used for scrambling. Characteristics such as thin albumin, off-centered yolk, etc. will not be noticeable with a scrambled egg. However, if deterioration is due to unsafe handling conditions, it should not be used for scrambling.
Answer to Question 2
The boiled egg that should result in the least formation of the ferrous sulfide ring is the fresh egg prepared in lower-temperature water for a shorter cooking period with prompt cooling and peeling.
