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Eggs are key ingredients in our kitchens because of their nutritional valuesand functional properties such as foaming, emulsifying and gelling, offering awide variety of culinary achievements. They also constitute ideal objects toillustrate a myriad of scientific concepts. In this article, we focus onseveral experiments (egg-speriments) that involve the singular properties ofthe liquids contained inside the eggshell, especially the egg white. We firstcharacterize the rheology of an egg white in a rotational rheometer forconstant and oscillatory shear stresses revealing its shear-thinning behaviorand visco-elastic properties. Then, we measure the tendency of the fluid togenerate very long filaments when stretched that we relate to the shear modulusof the material. Second, we explore the anisotropic crack pattern that forms ona thin film of egg white after it is spread on a surface and let dried. Theanisotropy results from the long protein chains present in the egg white whichare straightened during film deposition. Finally, we consider the "spin test"that permits to distinguish between raw and hard-boiled eggs. To do so, wemeasure the residual rotation of a spinning raw egg after a short stop whichreflects the continuation of the internal flow. These observations areinterpreted in terms of viscous damping of the internal flow consistently withthe measurements deduced from rheology.

Egg-speriments: Stretch, crack, and spin