Why are hard boiled eggs hard to crumble?

When we pinch an egg, the force of the hand is evenly distributed to all parts of the egg, not enough to crush it, because the arch is the most stable shape. Arch bridges were built using this principle, and although they looked relatively thin, they were immobile by the heavy traffic that ran over them, such as the Zhaozhou Bridge, where it stood for thousands of years, crossing the other side of the river and gazing down at the rolling river into the distance. People also used this principle to build arches, design cars, airplanes, and helmets.

Are eggs unbreakable? But have you ever tried to pinch two eggs in one hand and crush them without much effort, why is that? In fact, when we pinch two eggs with one hand, the carrying rod force of the hand is concentrated to the contact point of the two eggs, because the contact point is the force point, the area is very small, so the egg is broken at once.

Not to mention two eggs, even if you pinch two walnuts in one hand, you can also crush them, this is the same principle.

This is because the grip strength is evenly dispersed by the eggshell. Some people are more than 100 pounds and can step on four eggs.

Because the egg distributes its weight evenly over the shell.

It's hard to be raw, too.

Because when you hold it in your hand, the surface of the round egg is evenly stressed, and there is no breakthrough.

If you press it with one finger, the force area becomes smaller, the force does not change, so the pressure becomes larger, and it is easy to break.

Undercooked eggs are liquid and fluid on the inside, and the force applied to the outside is transmitted to the parts where no force is applied, so they are easy to crush. The hard-boiled egg is solid inside, and it has a certain ability to withstand external force, and the force is not so easy to be transmitted to the part that is not stressed, so it is not easy to crush.

Related Notes:Egg yolk contains more cholesterol, which can be as high as 510 mg per 100 grams, so many people, especially the elderly, are wary of eating eggs, fearing that eating eggs will cause high cholesterol and lead to atherosclerosis. When lecithin enters the bloodstream, it makes the particles of cholesterol and fat smaller and keeps them in suspension, thus preventing the deposition of cholesterol and fat in the walls of blood vessels.

Therefore, scientists believe that for elderly people with normal cholesterol, eating 2 eggs a day will increase the cholesterol in 100 ml of blood by up to 2 milligrams, which will not cause hardening of the arteries. But you should not eat too much, eating too much is not conducive to the digestion of the stomach and intestines, resulting in waste, and will also increase the burden on the liver and kidneys.

Eggs belong to the shell structure, when subjected to external pressure, can be evenly distributed on the surface of the eggshell, when you hold the egg with the whole hand, the eggshell force area is up, the pressure is called small, and with the fingers, the force area is very small, concentrated in two points, of course, it is easy to break.

This phenomenon is instructive: some of the long-span roofs and arch bridges in the construction are based on this principle. Due to their structure, the gravity and load they bear can be evenly transferred to the foundation rather than being borne by themselves.

Hard-boiled eggs.

When kneading a raw egg, the force of the hand is evenly distributed to each part of the egg, which is not enough to crush it, because the arch is the most stable shape.

Chickens are oviparous animals, and embryos develop in eggs. After fertilization, the zygote undergoes 24 to 27 hours of development in the fallopian tubes. Over such a long period of time, the zygote has developed to the blastocyst stage or even the early gastrulation stage.

At this time, a slightly larger white disc called the placenta can be seen on the yolk, which contains hundreds or thousands of cells, so the egg at this time is no longer a cell.

Answer: Raw eggs are easier to crush, because if you think about it, raw eggs have to be broken when they fall lightly on the ground, and cooked eggs have to be broken hard when they are eaten, and sometimes they can't be broken!

The membrane that wraps the egg white inside the egg is very important! When cooked, it loses its effect.

So hard-boiled eggs are easier to break.

1. There are very few things that get harder and harder the more you cook! The internal structure of the eggshell is destroyed, calcium decomposes and loses2, the eggshell changes from liquid to solid, and the tension of the liquid disperses and absorbs stronger force than the solid3, and the membrane that wraps the egg white in the egg is very important! When cooked, it loses its effect, so hard-boiled eggs are easier to break.

The answer is: hard-boiled eggs.

The reason is: the eggshell is fragile after cooking, because the internal volume of the egg expands, and the shell is subjected to an outward force from the inside, and if you apply a force from the outside to the inside with your hand, it will be easier to break.

When we pinch a raw egg in the palm of our hand, the pressure on its surface is equal; This pressure is not enough to break the eggshell, so the eggshell does not break. Because force is transitive, when pinched forcefully, the force is transmitted to the rest of the egg through the liquid in the egg. In addition, the egg shell is made of calcium carbonate, which has a certain sturdiness.

Of course, hard-boiled eggs are easy to crush.

1. Before cutting the eggs, boil the water and put the kitchen knife into the boiling water and cook for about two minutes, leaving the knife handle exposed. Remove the knife from the boiling water and allow the knife to cool slightly before cutting the eggs.

2. Cut the eggs with a thin thread. Prepare a thin and clean thread about a foot long, hold both ends of the thread with both hands, hold the thread tightly against the egg, and cut the egg down with both hands of the thread.

3. Put the boiled eggs in the refrigerator for 1 hour and take them out, cut the eggs directly with a knife, and the cut eggs are flat and the yolk is complete.

4. Before cutting eggs, dip both sides of the knife in some cold water, so that the egg yolk can be effectively separated when cutting the egg, and the egg yolk is not easy to break.

Cutting egg yolk without scattering method; You can dip some water on both sides of the knife to effectively separate the egg yolk, so that everything will not fall apart, and at the same time, you should pay attention to boiling the egg a little older, it is too tender and easy to loosen.

Boil the water and boil the knife in the boiling water for two minutes, leaving the handle exposed, or put the boiling water in a basin and soak in the boiling water for two minutes.3 Then you can cut the eggs. You'll find that the cut eggs are not crumbled. And it won't stick to the kitchen knife.

Hard-boiled eggs should be chopped, clamped and fixed with two chopsticks, and then they should be stable and fast, and they will be chopped with a knife.

Or dip the knife in hot water and then cut it, and it will not break.

You can pull it from the middle with a string so that it won't break.

Peel the hard-boiled eggs first, then take a thin thread and divide them in two.

Hard-boiled eggs fish to think about some not sleeping. There is a decisive scare, do not hesitate.

Because when you hold the egg in your hand, it can evenly distribute the pressure to all parts of the eggshell, so that the pressure on each part is reduced, so it does not break.

Based on the characteristics of this "thin shell structure", the architect designed many buildings that were both light and economical.

The thin shell structure is a thin-walled structure of the curved surface, which is divided into cylindrical shell, dome thin shell, hyperbolic flat shell and hyperbolic parabolic shell according to the form of curved surface generation, and the materials are mostly steel and concrete. The shell can make full use of the strength of the material, and at the same time, it can leak the two functions of load-bearing and enclosure into one. The advantage of the thin shell structure is that the pressure can be evenly distributed to all parts of the object, reducing the pressure.

1. Because force is transmissive, when you pinch it, the force is transferred to the rest of the egg through the liquid in the egg.

2. The eggshell is made of calcium carbonate, which has a certain degree of solidity, in fact, the stone is mainly composed of calcium carbonate.

3. Why is it mentioned in 100,000, because the egg is round and placed in the palm of the hand, and the force made by the fingers will be transmitted to the palm and counteracted.

4. Of course, if you don't hold the spine well, you will crack it if you press it hard. It's like an egg that breaks when you bump it on the edge of a pan, that's because it's not evenly stressed.

5. Because its shape is round, when we pinch the egg Sakura Spine in the palm of our hand, the pressure on its surface is the same as that of Notomo; This pressure is not enough to break the eggshell, so the eggshell does not break.

The reasons why the egg is not rotten: 1. The egg is oval, and when the egg is placed in the palm of the hand and held hard, the pressure on its surface is equal, and the force is not enough to break the eggshell; 2. The force is transmissive, when the egg is held hard, the force is transmitted to all parts of the egg through the liquid in the egg, which is not enough to crush it; 3. The main ingredient of eggs is calcium carbonate, which is strong and not easy to break.

Another important reason is that the elastic inner film attached to the eggshell produces the prestress of Wu Xiang, which can help the entire structure of the eggshell to be tightened and make the eggshell stronger. As a result, even if the egg shell is thin, it is well resistant to external pressure. The hand holding the egg does not concentrate the power together, but disperses to all parts of the egg, so it cannot be broken.

Again, this makes use of the arch principle. The arch principle has a wide range of applications in daily life, such as hard hats, light bulbs, motorcycle helmets, arched bridges, vaulted roofs, tunnels, etc. The miraculous shape of the egg is also used in architecture, and thin-shell buildings are now widely used all over the world.

For example, the Sydney Opera House, which is famous for orange pants in the world, uses this "thin shell" structure.

Because the thin eggshell can withstand so much pressure because it is able to evenly distribute the pressure to all parts of the eggshell. Such a force system will cancel out the external forces in several directions, so as to achieve a balance, so that no matter how large the external force is, the egg will not break.

This principle, also known as the "thin shell principle", is a research content of elastic mechanics, which studies the mechanical properties of thin shells under various loads, such as deformation, internal force distribution, etc. Shells are also the object of study in structural mechanics.

The shell is an object surrounded by two surfaces, and the surface formed by the point at the same distance from the two surfaces is called the middle surface of the shell, and the length of the normal of the middle surface between the two surfaces is called the thickness of the shell.