In class today we demonstrated how to tell a raw egg from a cooked one by
spinning it. In addition to this effect, cooked eggs also have the interesting property
that they tend to "pop up" on their ends when spinning. The mechanics of this phenomenon
are actually quite complex, and only recently was solved by Keith Moffatt of the
University of Cambridge. More information on this effect can be found
here.
A somewhat less whimsical application of egg spinning has recently appeared in Physics of Fluids on concussion research. By looking at what happens to the inside of a raw egg when you spin it vs. impact, the authors conclude that the most likely cause of concussion is shear, not translation. It's when your skull rotates but your brain doesn't... The article is given here.