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
- 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 sink… 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.