Step 1: Secure the egg in the center of the stocking, preferably by tying a knot at each end of the egg, to hold the egg more securely inside the stocking and not allow it to slide.

The second step: grasp the ends of the stocking with your hands, using the weight of the egg around the ends of the stocking has been rotating until the stocking is tightly wound; at this time, the hand will be pulled to the left and right ends of the stocking, the egg will be due to the release of the stocking's own elasticity and the high-speed spinning, generally up to more than 30 revolutions per second (15 revolutions of the release of the completion of the half-second, which is equivalent to nearly 2,000 revolutions per minute!) Far more than just experiment A 1 ~ 2 turns per second speed dozens of times faster; this process is repeated about 10 times or so, this time with a flashlight on the egg will find that the egg is not translucent, this is due to the yolk membrane has been ruptured, the yolk has been scattered.

The third step: take the eggs out of the stockings, then you can feel the appearance of the eggs will have a small amount of liquid from the eggshell holes in the ooze, the hand touching a little bit and sticky. The general chicken farm in order to ensure the appearance of the egg will be the original surface of the egg to wash off the protective film, which will be exposed to the air holes, the shelf life of these eggs are very short.

Finally, put the eggs into the pot to cook, cooked will see even if the eggshell itself is very complete, there will still be a small amount of oozing material (should be mainly for the egg white) residue floating in the water, pay attention to look at the egg's date of production for 13 years in March, absolutely fresh.

Opening the egg shell, you will see that the egg white and yolk have been fused together in a light yellow color, the air chamber has completely disappeared, there are a lot of tiny bubbles in the egg white protein mixture, and the egg seems to be a curious eye.

Further observation reveals that the eggshell is very difficult to peel, caused by the fact that the shell membrane has been completely destroyed and the mixture adheres directly to the shell.

Now we dissected the egg directly, and we could see a large number of tiny air bubbles in the egg, and some of the whites were not completely mixed, which was guessed to be the cause of the more difficult destruction.

Experiment summary:

1, centrifuge speed is generally more than 5000 rpm, the speed should be enough, but fixed is a big problem.

2, can get such a high speed simple centrifuge at home, think of the idea of the person is very good.

3, to save energy you can fix one end of the stocking to a doorknob or something like that, and only spin the other end.

4, do not use super-stretchy stockings, on the contrary, you should use less elastic stockings, which can produce a strong rotating force.

5, finally you need to refrigerate the egg quickly, and then when the mixture shrinks it will be easier to peel out