  Eggs are key ingredients in our kitchens because of their nutritional values
and functional properties such as foaming, emulsifying and gelling, offering a
wide variety of culinary achievements. They also constitute ideal objects to
illustrate a myriad of scientific concepts. In this article, we focus on
several experiments (egg-speriments) that involve the singular properties of
the liquids contained inside the eggshell, especially the egg white. We first
characterize the rheology of an egg white in a rotational rheometer for
constant and oscillatory shear stresses revealing its shear-thinning behavior
and visco-elastic properties. Then, we measure the tendency of the fluid to
generate very long filaments when stretched that we relate to the shear modulus
of the material. Second, we explore the anisotropic crack pattern that forms on
a thin film of egg white after it is spread on a surface and let dried. The
anisotropy results from the long protein chains present in the egg white which
are straightened during film deposition. Finally, we consider the "spin test"
that permits to distinguish between raw and hard-boiled eggs. To do so, we
measure the residual rotation of a spinning raw egg after a short stop which
reflects the continuation of the internal flow. These observations are
interpreted in terms of viscous damping of the internal flow consistently with
the measurements deduced from rheology.
