Well, we had planned to go to the
Everglades today, but I have a bit of
a cold, so we are staying in instead. I will do some reading and
writing, and Lisa is baking. As she gathered ingredients, a loose egg
in the refrigerator made me remember this one. How can you tell if an
egg is raw or cooked without cracking the shell? There are several
ways? (How many can you find?) This is one of my favorites. You will
need:
* a raw egg * a hard
boiled egg * a smooth,
flat surface
Place both eggs on the table and
mix them around until you are not sure
which is which. Select one and place it on the flat surface. Give it a
good, hard spin. Once it is spinning, quickly use your finger and thumb
to stop it for just an instant and then release it. You have to be fast
at this to get the best results. If you are using the hard boiled egg,
once you stop it, it will stay. On the other hand, if you are using the
raw egg, as soon as you release it, it will start spinning again.
Why? With the raw egg, even
though you stop the hard shell, the liquid
on the inside continues to spin. When you release the shell, the
spinning liquid causes the shell to spin too. The hard boiled egg is
solid all the way through, so when you stop the shell, you stop the
entire egg from spinning.
Back
to Krampf Index Including permission to post
these
experiments on my web site.
