Scientific question :)
- Thread starter T345
- Start date
Soldato
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- 11 May 2007
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- Surrey
It's all to do with the yolk in the egg. Sideways it's more spread out and doesn't hold the outer shell so tightly. Lengthways the yolk is more concentrated at the bottom so its harder to crack. The reason for this lies in the undeveloped foetal juices. At the time of eating the yolk/chick is still young, the atoms are only simple structures. These simple structures have weak chemical bonds holding them together thus when they are more concentrated its harder to break. HTH