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Why do eggs...

Bubble up like soap when you run water into them?
I sometimes crack eggs into a coffee cup so I don't get shells in whatever I'm making. When I'm done with the cup, I put it in the sink and run hot water into it so it's easier to wash later. When I do this, the bits of raw egg that are left make the water bubble up like there's dish soap in the cup! Does anyone know what makes them do that? Has anyone else even noticed that they do that?
Weird question, I know. :P


Asked by AdensMama0308 at 4:45 PM on Feb. 11, 2011 in Food & Drink

Level 24 (18,609 Credits)
This question is closed.
Answers (3)
  • The protein in the egg changes the surface tension of the water.It has to do with the amino acis and such.

    Answer by GrnEyedGrandma at 4:57 PM on Feb. 11, 2011

  • Protien maybe?

    Answer by PadmeJonez at 4:54 PM on Feb. 11, 2011

  • Huh!

    Comment by AdensMama0308 (original poster) at 5:11 PM on Feb. 11, 2011