Liquid Egg to a Solid Egg

Have you ever tasted a Chinese food called dumplings? This egg-speriment will show you how to make them.


How do the characteristics of an egg change when it goes from a liquid to a solid?


  • Small bowl
  • 1 egg
  • 125 mL (1/2 cup) white flour
  • Salt – just a pinch
  • Water
  • Fork
  • Spoon
  • Pot of boiling water
  • Adult helper


1. In the bowl, break the egg. Add the flour and the salt.
2. Using the fork, mix the flour/salt/egg mixture until it forms crumbs.
3. Add water, a spoonful at a time, until you get a very thick paste.
4. Use just the tip and side of the fork to scoop out a tiny bit of the paste.
5. Have your adult helper put the fork in the water which is at a full, rolling boil – holding it there until the paste falls off the fork.
6. Watch it sinkā€¦ then watch it float.
7. Keep adding tiny bits of paste to the boiling water. As they heat and get bigger (expand), they will float.

What Happened – and Why?

High heat caused the structure of the egg to change – from a liquid to a solid form. You have just made dumplings! Add them to chicken broth and you’ve got soup!

Source: Adapted from Calgary Herald, Beakman and Jax science cartoon. Year unknown.