The new MacBook has a 12-inch screen, which joins Apple's Retina display family with a 2304 x 1440 resolution. Apple says that it consumes 30 percent less power than previous displays. The touchpad has also been overhauled: it no longer clicks. There are four force sensors, one in each corner, and the "click feel" is managed by software. That allows the MacBook to have pressure sensitivity, which leads to cool new uses such as pressing harder on the fast-forward in QuickTime to make a video play faster. Apple calls this a Force Click. It weighs just 2 pounds and, at 12 inches, will sit in between Apple's lightest MacBook Air models. It's 24 percent thinner than the 11-inch MacBook Air, measuring 13.1mm in thickness. There's an all-new keyboard, which spans the full width of the new MacBook. The keyboard features a new "butterfly mechanism" for a better, "much more precise" typing experience. The keyboard also has individual LED lighting for each key, helping to make the device that little bit thinner.
A few tips to make sure that this works right: Pulling the sleeve hard after it has been wound up is the most important part. It should unwind so fast it sounds like a humming bird. Rather than using a sleeve, some people have had success with the leg from a pair of tights. That may even be easier. You can hold the eggs up to a flashlight before boiling to check if they have been properly scrambled. A scrambled egg will let no light through or at most a very small amount of red light, a normal egg will be much brighter and have a yellow tint. Be sure that the strings or rubber bands are tightly on the sleeve or the egg will be out of balance and be impossible to spin fast enough for it to work properly. Also, the eggs are weakened by doing this and sometimes tend to pop if cooked in water at a full boil. To cook properly, place in water on the stove and heat until it's hot enough that bubbles start forming on the shells, but not at a full boil, then turn off the burner and let the eggs sit in the pot for 15 minutes. When the time's up dump the eggs in cold water to cool them quickly so they don't overcook.