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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 demonstration about momentum, use physics to distinguish between a hard-boiled egg and a raw egg without cracking them open.

In this physics activity (page 14 of the PDF), learners gain a better understanding of how friction and mass affect objects by comparing the rotational inertia of raw and hard-boiled eggs.

This is an activity about friction as well as kinetic and potential energy.