Eggs in milk

When a hard-boiled egg spins through a pool of milk on the kitchen counter the milk rises up the sides of the egg and droplets are ejected. The phenomena can occur for many different geometries, angular velocities and viscosities, but is independent of which kitchen counter one uses. Depending on the parameters of the experiment, the ejected fluid takes on one of three distinct forms: droplets, jets, or sheets. We propose several scaling arguments for the formation of this important household phenomenon.