When I first started testing the plan was to put the egg in between the two boards and then slowly pour water into the jar until the egg broke. Then all I would have to do is measure the combined weight of the board, masses, and the jar of water. The problem that I found was that if I kept pressure on the egg for a long period of time, the egg would slowly warp shape and it would take a lot of force to break the egg. This meant that the force required to break an egg with the weight slowly being added would take a lot more force to break then if the force was added all at once.
Figure 1. Slow break method.
Because the purpose of this test was to find the amount of force that would be required to break an egg in a very short period of time, this test had to be changed. Instead of having the weight being held up by the egg and slowly adding to it, I would have to have the weight on the board and then place the whole thing onto the egg all at once. (See Figure 2.)
Figure 2. Fast break method.
I could then simply change the amount of force for each test until I could zero in on the minimum amount of force required to break the egg instantly every time. I started with a baseline of the board and two weights, which was (25.71N), and found that they would break the egg in about three minutes. I added a jar of known mass and started adding water for each test until the egg started breaking in just a second or two, was at (35.66N). I then slowly dialed in to when the eggs would consistently break instantly, which was at (36.63N).
Because I didn’t have a precision scale that could measure the large mass of the water necessary to break the egg, I had to find it’s mass a different way. I took 100ml of water in a beaker and measured the mass. I then subtracted the mass of the beaker and divided the mass by 100 to get the density of the water. Then I could just measure the volume of the water in the jar to calculate the mass.
Results
Table 1. Force to break raw egg.