Search Results
Showing results 1 to 3 of 3
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-003-750.jpg?itok=nXtUwiJP)
Hollandaise Sauce: Emulsion at Work
Source Institutions
In this activity, learners follow a recipe to make hollandaise sauce. Learners discover how cooks use egg yolks to blend oil and water together into a smooth mix.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-002-473.png?itok=41UeBPv4)
Egg-Citing Physics
Source Institutions
In this demonstration about momentum, use physics to distinguish between a hard-boiled egg and a raw egg without cracking them open.
![](/sites/default/files/styles/square_100/public/resource_images/smile-000-000-001-714.gif?itok=cN5RyrOU)
A Stand-up Egg
Source Institutions
In this science trick, learners get an egg to stand-up on its long-axis vertical to a table's top.