Why does the duration of an egg yolk spin depend on its viscosity?

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    Egg Viscosity
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The discussion centers on determining the viscosity of egg yolk without breaking the shell or the yolk itself. The primary method suggested is spinning the egg and timing the duration of the spin. Participants highlight the challenge of distinguishing between the viscosities of the yolk and the egg white. Suggestions include parboiling the egg, although this complicates accurate measurement. The relationship between spin duration and viscosity is emphasized as a key factor in the experiment.
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Hello, we were given a project in class to determine the viscosity of the egg yolk without breaking it. That is the exact question given to us. I researched and the only thing I found is that I should spin the egg to determine the viscosity. I have a tray of eggs and I just spun it and timed how long it spins. What else should i do? Thank you so much
 
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determine the viscosity of the egg yolk without breaking it
Without breaking the egg's shell? Or, without scrambling the separated yolk? Which?

What techniques are others in the class proposing?
 
The difficulty I see is distinguishing between viscosity of the yolk and that of the white. Perhaps you could parboil it, but it would be hard to know whether you've judged it correctly.
Leaving that aside, provide some reason why the duration of the spin will depend on the viscosity.
 
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