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A while back there was an article about a man whose hand was scalded after he nuked a cup of water in the microwave. A cautionary tale, with the punchline being that microwaving food can store energy in the material being heated which can then violently erupt when the material is disturbed.
A woman has been possibly blinded in one eye after her microwaved eggs exploded:
She said: "I googled to see if you could make boiled eggs in the microwave.
"There are endless websites and YouTube videos which say you can. The one I read, though, was the set of instructions on recipe website, Delish.
"It said that you could microwave the eggs as long as you add salt to the eggs in the water to prevent them from bursting.
"The instructions then said to leave the eggs in the microwave for between six and eight minutes. Being cautious, I did six and took them out.
"As I looked into the jug to see if the eggs were done, they went bang in my face.
"It only happened as I took them out. The eggs were fine in the microwave."
This is another example of the everyday acts that people undertake in their daily lives which can have devastating consequences if not handled correctly.
Have we failed society by not teaching basic science lessons at school? I love how microwave popcorn has a warning on the outside to remove the outer packing first, and the iron warning tag advising to not iron clothes on the body.
(Score: 1) by engblom on Monday August 19 2019, @05:35AM (9 children)
Why would anyone even do it? I mean, if you should wait between 7-8 minutes after the boiling process before you can even take them out of the microwave, you could as well boil them in the normal way on the stove.
When I want boiled eggs extra fast I put the eggs in a sauce pan, with about 1/3 then amount of water, on the stove. The rest of the water I am quickly boiling with a tea water boiler and then pouring into the sauce pan. Like this I get eggs to quickly boil (the effect of stove + tea water boiler added).
(Score: 0) by Anonymous Coward on Monday August 19 2019, @06:12AM (1 child)
I've been heating up hard boiled eggs in the microwave, just to warm them up a bit. Usually went ok, but last time it went bang after I cut into it.
(Score: 0) by Anonymous Coward on Wednesday August 21 2019, @02:31PM
That last one may have been a Grenade. Be more careful next time.
(Score: 2) by kazzie on Monday August 19 2019, @06:23AM (2 children)
”a tea water boiler”
In this part of the world, we call that a kettle.
(Score: 3, Touché) by driverless on Monday August 19 2019, @08:16AM (1 child)
Where I'm from we call it a zojirushi, but to each their own.
(Score: 4, Informative) by hemocyanin on Monday August 19 2019, @01:49PM
I've had one of those (zojirushi) for decades. Very convenient.
As for a microwave oven, I have NOT had one for decades, not because I'm concerned about microwaves, but because microwaved food is just awful. If you take what is probably the most common use for a microwave -- popcorn -- it isn't even substantially faster. I can pop corn on my stove in a pan in about 4-5 minutes. That's from a cold pan, cold oil, and because I'm not using a hydrogenated oil to pop the corn, when I eat it I don't get that weird pasty/greasy residue in my mouth. When I want something sweet, right after dumping the kernels into the hot oil, sprinkle a tablespoon or so of sugar over top -- it makes something like kettle corn.
The only thing a microwave is really good for, and I've used the machine at work for this, is frozen burritos or TV dinners, which is fine for a cheap quick lunch at work. But I'm not going to eat that crap at home.
(Score: 2) by krishnoid on Monday August 19 2019, @06:40AM (3 children)
I keep a carton in the office fridge and nuke them when I need a quick dinner. Haven't figured out the non-explosive timing for hard-boiled yet, though.
(Score: 2) by takyon on Monday August 19 2019, @07:54AM (2 children)
Bring water with eggs to boiling, keep it there for a couple minutes, then take off heat and keep covered for 10-15 minutes.
For peeling them, just eat it with the eggshell on.
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(Score: 2) by AthanasiusKircher on Monday August 19 2019, @12:39PM
I did something close to your method for years. But if you want them to peel easier, heat the water first and drop them into boiling water instead [seriouseats.com]. Then lower the water temp to a simmer to finish cooking. (I'm not sure if the author of the linked article there tested leaving them off the heat and covered, so maybe that can be an alternative to the simmer -- which keeps the egg whites a bit more tender -- but he definitely noticed that eggs started in boiling water had significantly better rates of peeling without difficulty.) Alternatively, you can steam them for similar results.
The other tip he recommends for peeling: be sure eggs are chilled thoroughly (obviously unless you want to eat them while still warm).
(Score: 0) by Anonymous Coward on Monday August 19 2019, @03:56PM
Pierce the large end with a pin before you put the egg in the water and it will peel much easier.