Part 2: The Centrifugal Force Behind the Inversion

Creating an inside-out egg relies on simple fluid mechanics and centrifugal force.

Because the yolk has a higher density and viscous mass than the surrounding egg white (albumen), spinning a raw shell forces the yolk outward toward the shell walls. Centrifugal force breaks the chalazae—the tiny spiral strands that hold the yolk centered—allowing the yolk and whites to blend or completely swap positions before boiling.

👇 HEAD TO PART 3 TO LEARN 4 STEPS TO MAKE YOUR OWN!