The Dangers and Mishaps of Microwaving Raw Eggs
Have you ever considered putting a raw egg in the microwave? It might seem like an interesting experiment, but doing so can lead to a mess, potential damage to your microwave, and even safety hazards. This article will delve into what happens when a raw egg is placed in a microwave, the risks involved, and safer alternatives for cooking eggs.
What Happens When You Put a Raw Egg in a Microwave?
When you place a raw egg in the microwave, the heat causes the liquid inside the egg to expand rapidly. Since the eggshell is not permeable, steam builds up inside the egg as it heats. Eventually, this pressure can become too much for the shell to contain, leading to an explosion. This can create a mess inside the microwave and potentially damage it.
How to Safely Cook an Egg in the Microwave
To safely cook an egg in the microwave, it is best to break the egg into a microwave-safe container, beat it lightly, and cover it loosely to allow steam to escape. This approach helps you avoid the risk of an explosion while still getting a cooked egg.
Why You Should Never Do It
It is strongly advised against putting a raw egg in the microwave. The egg will explode with considerable force, potentially blowing open the microwave door and leaving egg all over the inside. This can be a cleaning nightmare and may even damage your microwave. The risk is not worth the potential outcomes.
Alternatives to Cooking Eggs in the Microwave
Instead of using a microwave, you can make scrambled or poached eggs by using a stove, which provides better results. If you prefer to cook eggs in the shell, it is not recommended, as they will not fully cook and the results can bake on and be nearly impossible to clean off. You might need to replace your microwave.
When it comes to boiling eggs, it is possible to do so in an electric kettle or any similar device. If you fully submerge the eggs in cold water and bring it to a boil, they will be perfectly soft-boiled.
Comparison: Popcorn vs. Raw Egg in the Microwave
Let’s compare the outcome of microwaving a raw egg with that of an uncooked kernel of popcorn. Popcorn has a small amount of water and starch trapped inside a mostly nonporous hull. The microwaves turn the water to steam, pressure builds, and the hull cracks. By this time, the starch has gelatinized, so it expands rather than spraying bits all over.
On the other hand, an uncooked egg also has water trapped inside a mostly nonporous shell, but it has a much greater proportion of water and a more brittle shell than the hull of popcorn. Therefore, the egg’s shell will crack before it fully cooks, leading to an explosion of wet egg inside the microwave.
These examples illustrate why it is important to be cautious when experimenting with microwaving food items like raw eggs. Always follow safe cooking practices to avoid messes, damage, and potential safety risks.