How I did it
I stood an egg on end and let go when it was balanced.
When I did it
I first read about this myth on a social network about a month in advance of the fall equinox and it was posted by someone who's alias was something like Virgo Rising. Clearly this myth needed debunking. So I walked into the kitchen and balanced an egg, photographed it, and posted it. "Ah," she said, "but you balanced it on the blunt end."
So I returned to the kitchen and balanced an egg on the sharp end. She responded: "It only counts if you do it in under a minute."
So I did that. She then said it didn't count on a counter-top, it had to be a table. Screw it. I was bored now and she'd clearly start specifying egg color next.
Lessons Learned
- Some eggs are harder to balance than others. I theorize this is because as the albumen (egg white) and chalazac (the membrane connecting the yolk to the shell age they can pull the yolk off-center and make it more difficult to balance.
- There is some technique involved. Doing it requires concentration, sensitive finger tips to detect minute pressure changes, and fine motor control.
- Some idiots will do anything to hold on to their beliefs (actually, I already knew that.)
