Home Store Project Ideas Project Guide Ask An Expert Blog Careers Teachers Parents Students
All Activities

Shaping Hard-boiled Eggs

Create Assignment
1 star
2 stars
3 stars
4 stars
5 stars
5 buddy reviews
by Sabine De Brabandere, PhD
Active Time
30-45 minutes
Total Project Time
45 minutes to 1 hour
Key Concepts
Food Science, Chemistry, Protein, Coagulation
Eggs molded in different shapes.

Introduction

Have you ever played with your food, creating funny faces or colorful edible artworks? In this activity, you can do just that, but with results you might not expect! You will learn a fascinating way to cook and shape boiled eggs, and explore some interesting chemistry about cooking an egg along the way. While exploring the flexibility of hard-boiled eggs, you will create a delicious, odd-shaped reward!

Credits

Sabine De Brabandere, PhD, Science Buddies
This activity is not appropriate for use as a science fair project. Good science fair projects have a stronger focus on controlling variables, taking accurate measurements, and analyzing data. To find a science fair project that is just right for you, browse our library of over 1,150 Science Fair Project Ideas or use the Topic Selection Wizard to get a personalized project recommendation.

Materials

  • Plastic cubed box measuring 3.8 cm (1 1/2 inches) on each side. If you do not have one available, follow the directions in the Instructions section to make one using these materials:
    • Empty milk or juice carton, quarter gallon or larger
    • Craft knife or scissors
    • Tape
    • Ruler
    • Permanent marker
    • Pencil
  • Cooking oil or spray
  • Two extra-large eggs (less fresh eggs will peel more easily)
  • Saucepan
  • Water
  • Stove
  • Timer
  • Slotted spoon or spoon
  • Plate
  • Paper towels or kitchen towel
  • Oven mitt
  • Kitchen knife
  • Rubber band long enough to go around the square box

Reviews

|
Was this review helpful?
Be the first one to review this activity.
Active Time
30-45 minutes
Total Project Time
45 minutes to 1 hour
Key Concepts
Food Science, Chemistry, Protein, Coagulation