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In this activity, learners explore how acids can dissolve eggshells leaving behind a membrane-covered bouncy egg.

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.

In this activity about osmosis, learners use a naked egg (one with a dissolved eggshell) to learn about selectively permeable membranes.

This is an activity about acid-base reactions using eggs and vinegar. Learners place eggs inside a container of vinegar and leave to soak overnight.