I Overengineered an Omelette Using Fluid Dynamics

I used fluid dynamics just to make one omelette with three eggs.

From the viscosity and straining of the egg mixture to pan temperature, butter, surface tension, the thin coagulating egg film, and even the rotational axis and shear forces created by a pair of chopsticks.

What looks like simply spinning eggs around with chopsticks actually involves a surprising amount of physics.

We’ll look at why the egg forms spiral folds instead of collecting on one side, why rotating too quickly can tear the structure, and how a soft tornado omelette can settle neatly over a mound of rice.

In the end, all we really needed were three eggs and two chopsticks.

But explaining why it works required fluid dynamics.

Far more serious than necessary.
Surprisingly useful once you understand it.

Useless Cooking Science