Slow motion images at 7,000 frames per second of breaking eggs, spinning eggs, bubbles, droplets, and other spring fun with the BYU Splash Lab and professor Tad Truscott in BYU's Fulton College of Engineering. How does a spinning egg function like a pump? How do droplets behave on different surfaces? Why do hard boiled eggs spin but raw eggs wobble? For more information about fluid dynamics research and the Splash Lab, see splashlab.byu.edu

Slow motion images at 7,000 frames per second shot with the Photron SA-5 camera, courtesy of Itronix (itronx.com).

All images property of the BYU Splash Lab
Produced by BYU University Communications and the BYU Splash Lab
Special thanks to Tadd Truscott and his research team

Video producer: Julie Walker
Director of photography: Brian Wilcox
Editor: Sarah Butler
Additional photography by Ryan McLean, Nicholas Adams and Samuel Reimer

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