Over the past few weeks, concern has been growing regarding the contamination of eggs for sale in a number of EU countries with the chemical Fipronil. Currently seven different countries have discovered contaminated eggs, and it has led to large number of eggs being withdrawn from sale. So, what is Fipronil, how has it gotten into eggs, and should consumers be worried?
With Easter just around the corner, this month’s edition of Periodic Graphics in C&EN takes a look at the chemistry behind the Easter tradition of dyeing eggshells different colours. Click to view the full graphic on the C&EN site!
As the chemistry of chocolate is a topic that’s been pretty much exhausted on the site (see here, here, here, here, and here), for the Easter weekend we’re instead homing in on the ‘egg’ side of Easter Eggs. For such a simple staple of the kitchen, the chemistry of eggs is surprisingly complex. Here we take a brief look at their composition, and also at some chemistry tips that can help with cooking them!