Do not know why, suddenly I thought of egg and I felt curious about it.
Why is it everytime when you boil an egg, at the end of the process, the yolk will always be at the rounder part rather than the pointy part of the egg?
Is it because of the density of the yolk? Is it because the size difference between the pointy part and the rounder part? The area? The shape of the yolk? The size of the yolk? The temperature problem during the boiling process? =.O hermm....
3 comments:
i bet is the size and density of the yolk..hm..it luks heavy to me lol coz mudah pecah ma..HAHAHAHA. everytime fried or cook with maggie me must be extra careful lol..if u want ur egg to be in yellow and round condition rather than flooded with yellow liquid on the top of ur food.
P/S: Nvr tot of this scenario..knw how to eat oni..HAHAHAHAH...Gud...lets do some research and become "The Egg YolK Nobel Laureate" WAHAHAHAHA
LOL!!! Let be the Egg Nobel Laureate of 2015! Guess it would take 5 years to complete gua. Errmm, I think would be under Nobel prize for Chemistry and Physics! YO!!:D
HAHAHAHAHAHA
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