About the egg

About the egg much is said. How to determine, for example, without breaking the shell, an egg is cooked or is it raw? Knowing the mechanics will help you with success to get out of this little embarrassment.

The fact is that the boiled and raw egg rotates in the same way. The test egg is laid on a flat plate and two fingers are notified to it rotational movement. The welded (especially hard-boiled) rotates thus much faster and longer than the wet one. The latter is difficult even to make it rotate; Meanwhile, the steeply brewed egg spins so quickly that its contours merge into the eyes of a white flattened ellipsoid and it can itself stand on the sharp end.

The reason for these phenomena lies in the fact that the steeply welded egg rotates as a continuous whole; in the raw, its liquid content, not immediately receiving rotational motion, delays due to its inertia movement of the hard shell; it plays the role of a brake. Cooked and raw eggs are also differently related to stopping the rotation. If you touch a rotating boiled egg with your finger, it stops immediately. The raw one, stopping for a moment, will, after taking away his hand, spin a little more. This happens again due to inertia: the internal liquid mass in the raw egg still continues to move after the hard shell has come to rest; the content of the boiled egg stops at the same time as the outer shell is stopped.

Similar tests can be made in a different way. Tighten the raw and boiled egg with rubber rings "along the meridian" and hang each on the same twine. Twist both twines the same number of times and release. Immediately, there will be a difference between a boiled and raw egg. Cooked, having come to the initial position, will begin to spin the thread in the opposite direction by inertia, then again untwist it, - and so several times, gradually reducing the number of revolutions. The raw egg will turn once, the other and will stop long before the steep egg calms down: movements are inhibited by liquid contents.