Question about eggs….

On Sun, 04 Nov 2007 01:33:23 GMT, "ronald" wrote:

Why do they explode if you cook them in the microwave but not if boiled?

because there is a difference.
(bet you didn’t really expected such an informative answer)

ronald wrote:

Why do they explode if you cook them in the microwave but not if boiled?

Not sure about the relevance to Photoshop but try
http://amasci.com/weird/microwave/voltage3.html

Apparently it’s the yolk that is to blame. If you boil an egg the yolk heats up slowly, but in the microwave it heats up too fast and explodes.

R.

"ronald" wrote:

Why do they explode if you cook them in the microwave but not if boiled?

That would be the coming feature of CS4 <bg>

ronald wrote:

Why do they explode if you cook them in the microwave but not if boiled?

I checked the Photoshop help files, and all my Photoshop manuals, but I couldn’t find an answer to your question.
Are you sure it’s actually photoshop related?

To answer your question however, I believe it’s a combination of 2 reasons. It’s to do with the speed at which the egg cooks, and the way in which the egg cooks.

As the contents of an egg cook, they expand.
If you boil it in a pan of water, they expand slowly, and the shell can generally take the increased pressure as it’s applied gradually and gently. The most you’ll get is the shell cracking and the egg inside being exposed to the water.
However, if you cook it in the microwave, the egg cooks very quickly and as a result, it also expands very quickly. The shell simply cannot contain this rapid expansion and the egg explodes.

Also, when you boil an egg, it cooks from the outside through to the inside. This means, as it cooks, the reinforcing wall of cooked egg gets thicker and thicker, proving more and more protection against the increasing pressure of the expanding egg inside.
But if you microwave it, it cooks from the inside out, so there’s only the thin thickness of the shell to contain all that expanding pressure inside, and eventually that’s going to fail, resulting in an exploding egg.

"Ragnar" wrote:

ronald wrote:

Why do they explode if you cook them in the microwave but not if boiled?

Not sure about the relevance to Photoshop but try
http://amasci.com/weird/microwave/voltage3.html

Apparently it’s the yolk that is to blame. If you boil an egg the yolk heats up slowly, but in the microwave it heats up too fast and explodes.

Hmmm I am pretty sure many if not all fruits (vegetables) don’t have yolk <bg>, and they can explode too. And this is one of the reasons why people poke some small holes on potato and similar when cooking in microwave.

I haven’t tried but I read CD disc explode in microwave too.

R.

Joel wrote:

"Ragnar" wrote:

ronald wrote:

Why do they explode if you cook them in the microwave but not if boiled?

Not sure about the relevance to Photoshop but try
http://amasci.com/weird/microwave/voltage3.html

Apparently it’s the yolk that is to blame. If you boil an egg the yolk heats up slowly, but in the microwave it heats up too fast and explodes.

Hmmm I am pretty sure many if not all fruits (vegetables) don’t have yolk <bg>, and they can explode too. And this is one of the reasons why people poke some small holes on potato and similar when cooking in microwave.

It’s the same principle.
The inside expands too quickly for the outside to contain it. The result is an explosion.

I haven’t tried but I read CD disc explode in microwave too.

They don’t explode in th etraditional sense. They sort of go a bit Pyro and burn like crazy, and they release a toxic gas too. Something like cyanide, although it might be something else.

"\(not quite so\) Fat Sam" found these
unused words:

ronald wrote:

Why do they explode if you cook them in the microwave but not if boiled?

I checked the Photoshop help files, and all my Photoshop manuals, but I couldn’t find an answer to your question.
Are you sure it’s actually photoshop related?

To answer your question however, I believe it’s a combination of 2 reasons. It’s to do with the speed at which the egg cooks, and the way in which the egg cooks.

As the contents of an egg cook, they expand.
If you boil it in a pan of water, they expand slowly, and the shell can generally take the increased pressure as it’s applied gradually and gently. The most you’ll get is the shell cracking and the egg inside being exposed to the water.
However, if you cook it in the microwave, the egg cooks very quickly and as a result, it also expands very quickly. The shell simply cannot contain this rapid expansion and the egg explodes.

Also, when you boil an egg, it cooks from the outside through to the inside. This means, as it cooks, the reinforcing wall of cooked egg gets thicker and thicker, proving more and more protection against the increasing pressure of the expanding egg inside.
But if you microwave it, it cooks from the inside out, so there’s only the thin thickness of the shell to contain all that expanding pressure inside, and eventually that’s going to fail, resulting in an exploding egg.

There’s some dissention about microwave cookers ‘method’. It appears that they do not cook ‘inside-out’ but act on the liquids dispersed within.

Because it’s so rapid, however, the thickening albumen doesn’t ‘protect’ the shell.

"In microwave cooking, the radio waves penetrate the food and excite water and fat molecules pretty much evenly throughout the food. No heat has to migrate toward the interior by conduction. There is heat everywhere all at once because the molecules are all excited together." http://home.howstuffworks.com/microwave2.htm

In article <fgkn3p$am6$ says…

ronald wrote:

Why do they explode if you cook them in the microwave but not if boiled?

I checked the Photoshop help files, and all my Photoshop manuals, but I couldn’t find an answer to your question.
Are you sure it’s actually photoshop related?

To answer your question however, I believe it’s a combination of 2 reasons. It’s to do with the speed at which the egg cooks, and the way in which the egg cooks.

As the contents of an egg cook, they expand.
If you boil it in a pan of water, they expand slowly, and the shell can generally take the increased pressure as it’s applied gradually and gently. The most you’ll get is the shell cracking and the egg inside being exposed to the water.
However, if you cook it in the microwave, the egg cooks very quickly and as a result, it also expands very quickly. The shell simply cannot contain this rapid expansion and the egg explodes.

Also, when you boil an egg, it cooks from the outside through to the inside. This means, as it cooks, the reinforcing wall of cooked egg gets thicker and thicker, proving more and more protection against the increasing pressure of the expanding egg inside.
But if you microwave it, it cooks from the inside out, so there’s only the thin thickness of the shell to contain all that expanding pressure inside, and eventually that’s going to fail, resulting in an exploding egg.

Perhaps more to the point – the inside of a boiling egg cannot exceed 100 degrees C, and in practice probably doesnr
get above 70-80 degrees when cooked for the normal length of time. As a result the inside of an egg being boiled, wont
itself reach boiling point. It also heats up fairly slowly. Whereas the inside of a microwaved egg heats up rapidly –
and can reach and exceed 100 degrees C quickly. thus the egg "boils" within the shell, produces steam and bursts. Same
with fruit/vegetables. You could get the same effect (but even more hazardously – so don’;t try this at home kids) by
dropping an egg into hot oil.

I thought this was all under ‘E’ in the photoshop help pages, but haven’t checked recently.

Mike

"\(not quite so\) Fat Sam" wrote:

Joel wrote:

"Ragnar" wrote:

ronald wrote:

Why do they explode if you cook them in the microwave but not if boiled?

Not sure about the relevance to Photoshop but try
http://amasci.com/weird/microwave/voltage3.html

Apparently it’s the yolk that is to blame. If you boil an egg the yolk heats up slowly, but in the microwave it heats up too fast and explodes.

Hmmm I am pretty sure many if not all fruits (vegetables) don’t have yolk <bg>, and they can explode too. And this is one of the reasons why people poke some small holes on potato and similar when cooking in microwave.

It’s the same principle.
The inside expands too quickly for the outside to contain it. The result is an explosion.

This is what I understand (or guessing), and 20+ years ago my younger brother told me about someone put a *boiled* egg (with no shell) in microwave and it exploded, and egg was all over the inside of microwave.

I haven’t tried but I read CD disc explode in microwave too.

They don’t explode in th etraditional sense. They sort of go a bit Pyro and burn like crazy, and they release a toxic gas too. Something like cyanide, although it might be something else.

I was thinking about some sparkling, but never tried to know for sure.

Dave wrote:

On Sun, 04 Nov 2007 01:33:23 GMT, "ronald" wrote:

Why do they explode if you cook them in the microwave but not if boiled?

because there is a difference.
(bet you didn’t really expected such an informative answer)

So why doesn’t glue stick to the inside of the bottle?

Joel wrote:

"\(not quite so\) Fat Sam" wrote:

Joel wrote:

"Ragnar" wrote:

ronald wrote:

Why do they explode if you cook them in the microwave but not if boiled?

Not sure about the relevance to Photoshop but try
http://amasci.com/weird/microwave/voltage3.html

Apparently it’s the yolk that is to blame. If you boil an egg the yolk heats up slowly, but in the microwave it heats up too fast and explodes.

Hmmm I am pretty sure many if not all fruits (vegetables) don’t have yolk <bg>, and they can explode too. And this is one of the reasons why people poke some small holes on potato and similar when cooking in microwave.

It’s the same principle.
The inside expands too quickly for the outside to contain it. The result is an explosion.

This is what I understand (or guessing), and 20+ years ago my younger brother told me about someone put a *boiled* egg (with no shell) in microwave and it exploded, and egg was all over the inside of microwave.

I haven’t tried but I read CD disc explode in microwave too.

They don’t explode in th etraditional sense. They sort of go a bit Pyro and burn like crazy, and they release a toxic gas too. Something like cyanide, although it might be something else.

I was thinking about some sparkling, but never tried to know for sure.

In the UK we have a TV show called Brainiacs.
They do all sorts of crazy and pointless experiments and pretend it’s real science.
One of the things they did was a series of experiments to see what would happen if you put different things in a microwave oven.

"\(not quite so\) Fat Sam" wrote:

<snip>

They don’t explode in th etraditional sense. They sort of go a bit Pyro and burn like crazy, and they release a toxic gas too. Something like cyanide, although it might be something else.

I was thinking about some sparkling, but never tried to know for sure.

In the UK we have a TV show called Brainiacs.
They do all sorts of crazy and pointless experiments and pretend it’s real science.
One of the things they did was a series of experiments to see what would happen if you put different things in a microwave oven.

Here in US we have a show called "MythBusters" they experiment many waco things, but they do wrong most of the time <bg>

Joel wrote:

"\(not quite so\) Fat Sam" wrote:

<snip>

They don’t explode in th etraditional sense. They sort of go a bit Pyro and burn like crazy, and they release a toxic gas too. Something like cyanide, although it might be something else.

I was thinking about some sparkling, but never tried to know for sure.

In the UK we have a TV show called Brainiacs.
They do all sorts of crazy and pointless experiments and pretend it’s real science.
One of the things they did was a series of experiments to see what would happen if you put different things in a microwave oven.

Here in US we have a show called "MythBusters" they experiment many waco things, but they do wrong most of the time <bg>

We get Mythbusters here too. It’s great.
They’re both similar shows.
In Brainiacs they do things like seeing which gas is best for blowing up a caravan, which type of fire extinguisher is best for making a rocket propelled office chair, and seeing if you can cook an egg by surrounding it with 100 mobile phones, all ringing at the same time.

In article <472e76ab$ says…

Dave wrote:

On Sun, 04 Nov 2007 01:33:23 GMT, "ronald" wrote:

Why do they explode if you cook them in the microwave but not if boiled?

because there is a difference.
(bet you didn’t really expected such an informative answer)

So why doesn’t glue stick to the inside of the bottle?

Well that is just magic. However, if you can get a whole raw egg inside a glue bottle you will find that the egg sticks
to the inside walls of the bottle.

"(not quite so) Fat Sam" wrote in
message

Joel wrote:

"Ragnar" wrote:

ronald wrote:

Why do they explode if you cook them in the microwave but not if boiled?

Not sure about the relevance to Photoshop but try
http://amasci.com/weird/microwave/voltage3.html

Apparently it’s the yolk that is to blame. If you boil an egg the yolk heats up slowly, but in the microwave it heats up too fast and explodes.

Hmmm I am pretty sure many if not all fruits (vegetables) don’t have yolk <bg>, and they can explode too. And this is one of the reasons why people poke some small holes on potato and similar when cooking in microwave.

It’s the same principle.
The inside expands too quickly for the outside to contain it. The result is an explosion.

I haven’t tried but I read CD disc explode in microwave too.

They don’t explode in th etraditional sense. They sort of go a bit Pyro and burn like crazy, and they release a toxic gas too. Something like cyanide, although it might be something else.

You can get grapes to do amazing things in microwaves, how about some plasma, as in the burning type???

http://www.youtube.com/watch?v=vCNNqgKqnaQ

http://www.youtube.com/watch?v=_ux8nSWmAz0

http://www.break.com/index/grape_plasma_microwave_fireball.h tml

"(not quite so) Fat Sam" wrote in
message

ronald wrote:

Why do they explode if you cook them in the microwave but not if boiled?

I checked the Photoshop help files, and all my Photoshop manuals, but I couldn’t find an answer to your question.
Are you sure it’s actually photoshop related?

To answer your question however, I believe it’s a combination of 2 reasons. It’s to do with the speed at which the egg cooks, and the way in which the egg cooks.

As the contents of an egg cook, they expand.
If you boil it in a pan of water, they expand slowly, and the shell can generally take the increased pressure as it’s applied gradually and gently. The most you’ll get is the shell cracking and the egg inside being exposed to the water.
However, if you cook it in the microwave, the egg cooks very quickly and as a result, it also expands very quickly. The shell simply cannot contain this rapid expansion and the egg explodes.

Also, when you boil an egg, it cooks from the outside through to the inside. This means, as it cooks, the reinforcing wall of cooked egg gets thicker and thicker, proving more and more protection against the increasing pressure of the expanding egg inside.
But if you microwave it, it cooks from the inside out, so there’s only the thin thickness of the shell to contain all that expanding pressure inside, and eventually that’s going to fail, resulting in an exploding egg.

You can do eggs in the shell in the mcrowave, you just have to prick a small hole in the end.

Mike wrote:

In article <472e76ab$ says…

Dave wrote:

On Sun, 04 Nov 2007 01:33:23 GMT, "ronald" wrote:

Why do they explode if you cook them in the microwave but not if boiled?

because there is a difference.
(bet you didn’t really expected such an informative answer)

So why doesn’t glue stick to the inside of the bottle?

Well that is just magic. However, if you can get a whole raw egg inside a glue bottle you will find that the egg sticks
to the inside walls of the bottle.

Yes, with an old trick everyone can be able to get a whole raw (uncooked) egg into a regular bottle. I learned this trick nearly 50 years ago <bg>