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Eggs-tra ap-peeling.
Membranes. Temperature. Contraction. And how to peel an egg perfectly. 1-Minute NomNom Peeling the shell of an egg perfectly has been the subject of many sites. In a (nut)shell, pun intended, it boils,...
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Chicks love air supply.
Temperature. Respiration. Crystals. And how unhatched chicks stay alive in their eggs. 1-Minute NomNom When an egg is laid, it is warmer than the ambient temperature. As it cools, much like what...
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Play with your food.
Acetic Acid. Calcium Carbonate. Membranes. And how to turn your egg into a toy. 1-Minute NomNom Eggs have a shell that is made of calcium carbonate (CaCO3) crystals. The eggshell 1) is porous (see...
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Get fresh.
Crystals. Pores. Density. And how to pick up the right egg with one simple trick. 1-Minute NomNom Why do we put an egg into a bowl of water to see if it is fresh? And how can you tell if the...
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Fear and loving in Las Egg-as.
Molecular structure. Hydrophilic. Hydrophobic. And the science of protein denaturation, simply explained. 1-Minute NomNom I love eggs. If a brunch menu has Eggs Benedict on it, I’ll order it. And I...
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Getting fat? No wonder you are not as strong.
Cross-links. Protein. Butter. And how to make fluffier omelettes. 1-Minute NomNom Need to prepare a quick, yummy and nutritious bite? What could be simpler than cracking a few eggs and frying up an...
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Frankly, my dear, I don’t give a jam.
Custard. Denaturation. Flan. And why the Southeast Asian coconut egg jam is not really a jam. 1-Minute NomNoms In many parts of Southeast Asia, a popular breakfast spread is coconut egg jam, also...
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