Eggsperiments
First day of half term – small boy has an eggstra day off and we thought we’d do some eggsperiments. That way it counts as me working – developing new food science workshop ideas as well as having fun.
Egg shells are made of calcium, vinegar, being an acid, dissolves calcium so therefore vinegar should dissolve the egg shells. Last night we put one hard boiled egg and one raw egg in a mug, filled each mug up with vinegar and left them. Within a couple of hours there was froth on the top of the vinegar and looked like it was beginning to ‘fizz’.
We’ve just checked them again and already the egg shell has become soft, check out the video and we’ll up date you tomorrow on what’s happening.
If you fancy trying out some slightly more sophisticated food science and molecular gastronomy we have children’s Whizz Bang Food course next Thursday and an Introduction to Molecular Gastronomy for adults on 24 Feb.
Written by Beverley Glock - Visit Website
