singgeihot

Originally posted by waterfire at 2005-6-9 02:16 AM:/ G; \+ W( H! Z8 z6 t2 u
但係點解唔得ge- M* c* B# _) z$ d: R6 d
照理上, 用高壓ge 方法熟熱d 水
5 J$ d+ \% r1 i: j% ^" f4 k1 G; ?再用d 熱水煮熟隻蛋, 個道理係咁ga wor~

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, Q. |) _) F  b5 l$ MThe explosion is due to rapid heating with the microwave oven. This causes rapid steam buildup inside the shell that led to the explosion.
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In the case of boiling the egg, the egg is being cooking slowly. There is no rapid steam buildup. Secondly, the egg proteins would slowly aggregate and solidify. This solidified structure would prevent the egg from exploding.

singgeihot

Originally posted by yksin at 2005-6-9 10:17 AM:
" q) K' J" p, i+ v- f是可以的,用較大的盒,有600-700cc 的水,可放1-3隻蛋% d3 C/ N( K" s1 _5 a
有足夠空間給它跳動,用高火,10-15分鐘,監察蛋殼,
  b- P6 _! N  u  O  @- d有烈即停,即使烈開,蛋也是熟的,還可吃

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+ s, p: R% u3 Q+ B* l6 Y3 Q睇睇第 22 同 第 33 個 post
/ W- k/ ^6 O3 B: e) ?& |# Dhttp://www.26fun.com/bbs/viewthread.php?tid=52742&fpage=1
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[ Last edited by singgeihot on 2005-6-9 at 10:42 AM ]