How do steamed eggs always crack? Why do eggs crack when they are boiled?

Because eggs all have air chambers with a diameter of 4 11 mm, the longer the eggs are stored, the larger the air chambers will be. When steaming and boiling eggs, due to the increase in temperature, the air pressure in the air chamber also increases, and when boiling eggs with high heat, the eggs heat up rapidly, causing the air in the eggshell to expand sharply and cause the eggshell to burst. Sometimes eggs are just taken out of the refrigerator and heated on high heat, so that the egg skin is more likely to crack.

It is best to steam and boil eggs over medium heat, so that the eggs are slowly warmed up, so that the boiling can be reduced.

How to prevent the explosion of steamed eggs:

1. Steamed eggs often have the phenomenon of eggshell rupture and egg white overflow, which is caused by sudden heating, and the expanded air in the eggshell cannot quickly penetrate the pores at the large end of the eggshell. If a small hole is punctured at the big end with a needle, the pinhole of the air will escape when the egg is heated, which will prevent the eggshell from breaking.

2. Eggs should be heated and cooked in cold water.

3. Adding some salt to the water can also prevent the egg white from overflowing. This is because the melted salt can accelerate the coagulation of the cracks and seal the cracks.

How to choose eggs:

1. Look at the appearance: Don't buy eggs with sand spots on the eggshell, because its eggshell is thin, which is easy for bacteria to enter the inside of the egg.

2. Listen to the sound: pick up the egg and shake it in your ear, if there is no sound, it is a fresher egg; The sound of water swaying is an old egg.

3. Blister: If the eggs are bought and put away for too long, they can be tested in water. Pour a small basin of water and put the eggs in the water, if the eggs sink quickly, it means that the eggs are still fresh, and the eggs floating on the water are not edible.

The solution to steamed eggs always cracking is as follows:

1. Before boiling eggs, soak the eggs in cold water for a while to reduce the air pressure of the eggs; Then boil with cold water over medium heat to prevent eggshell rupture and avoid nutrient loss.

2. Adding some salt to the water can also prevent protein spillage. Because the melted table salt can accelerate the condensation of the crack and can seal the crack.

3. After the water boils, turn off the low heat, turn off the heat after five minutes, and wait for the eggs to soak in hot water for a few minutes before taking them out. At this point, the eggs are cooked. If you are afraid of cracking, you can put a little salt. Add a little vinegar to the water when boiling eggs to prevent the eggshells from cracking.

4. Eggs are divided into three layers: egg yolk, egg white and egg shell. The temperature of egg yolk solidification is 68 degrees Celsius - 71 degrees Celsius, the temperature of egg white solidification is 62 - 64, if the fire is too big when boiling eggs, the egg white outside the egg yolk and the low coagulation temperature will quickly solidify and harden, thereby hindering the heat from continuing to transfer to the egg yolk, affecting the coagulation of the egg yolk with a higher coagulation temperature, so that the boiled egg white is cooked and not cooked.

Many people like to eat boiled eggs, but when the eggs are boiled, the shell can easily burst! This is caused by the fierce fire that causes the gas inside the egg to heat up and expand sharply, and the eggshell cannot withstand the sudden increase in internal pressure. I'm going to teach you a trick today so that the boiled egg never breaks.

The trick to boil eggs without breaking the shell is: soak the eggs in room temperature water for half an hour!

First, soak the eggs in room temperature water for half an hour, and the amount of water should cover all the eggs by more than 2 inches.

Cover and start cooking over medium heat until the water is bubbling, then turn off the heat for another 7 minutes, then let it simmer for 12 minutes. Then you can avoid overboiling the eggs, and make the outer ring of the egg yolk dark green, that is, the egg yolk is heated for too long, resulting in the phenomenon of iron "vulcanization", and it will produce a sulfur smell"Rotten egg smell"。

Hard-boiled eggs, and then put them in cold water, according to the principle of thermal expansion and cold contraction, the eggshell is really easy to peel.

In order to avoid the cracking of the egg during the boiling process, first use the tip of a needle to prick a hole at the big end of the egg (the depth should not exceed 3 mm, otherwise it will puncture the inner membrane of the egg, resulting in the overflow of egg whites), and then slow cook it with a simmer to let the storage gas in the egg shell slowly escape, you can avoid the egg from breaking!

Boiled eggs are easy to crack, and there are three ways to effectively solve this problem.

1. When boiling eggs, add a little vinegar to promote the anticoagulant effect of egg whites, so that the eggshell will not be easy to crack.

2. Boiled eggs in cold water, the eggs will gradually heat up at the same time as the water, which can avoid the instantaneous heating and cracking of eggs when boiling eggs in hot water.

3. If the raw egg you want to boil has cracks, you can add some salt to the water. In this way, the saline can speed up the protein coagulation at the crack and prevent the protein from spilling to a certain extent.

Maybe you have been steaming for too long, grasp the time next time, about ten minutes, or boil the eggs directly in cold water, generally will not crack, but will crack if you cook it for too long.

First of all, you must ensure that the eggs do not crack, and secondly, you must look at the time of steaming the eggs, not more than too long, and you can soak them in cold water after steaming.

1. When steaming eggs, due to the increase in temperature, the eggs heat up rapidly, causing the air in the eggshell to expand sharply and cause the eggshell to burst;

2. There are air chambers with a diameter of 4 11 mm in the eggs, and the longer the eggs are stored, the larger the air chamber will be;

3. The egg cooker is generally attached with a measuring cup with a poke needle at the bottom, and poke one or more small holes in the eggshell with this needle to avoid the eggshell cracking when boiling the egg.

Hello everyone, I'm Food Coming, a food blogger who loves to eat and drink. Recently, the first thing I do when I wake up every morning is no longer to wash my face and brush my teeth, but to run and boil an egg for everyone in the family. The method of boiling eggs is very simple, wash it, put some water in the pot, put the eggs in, light the fire and cook it.

Wash the eggs in warm water before boiling them, as there is a lot of dirt on the skin of the eggs. Then the point comes, boil eggs in a pot under cold water, that is, pour cold water into the pot first, then put in the washed eggs, and then turn on low heat to cook. Why?

Because the eggs are cold, <>

About why boiled eggs will break, my humble opinion, one is because the fire is too big, the egg suddenly encounters high temperature, the eggshell expands and contracts coldly, it will crack, and the second is because of the boiling boiled egg, the egg has just entered, affected by the pressure of boiling water, the egg rolls around, the eggshell is easy to break, understand these, hello everyone, I am happy to share this problem with friends, when boiling eggs, it may be because you boil the eggs with boiling water, or the boiling time is too long. Usually boil eggs in a pot under cold water, not hot water. Generally, the time to boil eggs is 10 minutes, and it should not exceed 15 minutes, <>

Eggs can not be next to the bottom of the pot, when boiling eggs, the temperature of the bottom of the pot is too high, so that the eggs will crack and break, it is best to put a hollow plastic egg tray at the bottom of the pot, so that the eggs will not be in contact with the bottom of the pot at high temperature, so that the eggs will be heated evenly, and the damage will be reduced. If you want to boil eggs without breaking, the foolproof way is: put the eggs in the pot and boil them until they are just boiled, turn off the fire, stop for 3 minutes, and then boil on low heat for 5 minutes, and the eggs will not break.

Boiled eggs break, either because you boiled them in boiling water or because they have been boiling for too long. Usually boil eggs in a pot under cold water, the fire does not need to be too large, you can turn on medium heat, if you open a high fire, it is easy to cause the air inside the egg shell to expand extremely and cause the egg shell to break.

Because you don't add enough water, the pressure inside is too high, so the egg will crack, and if you add enough water, there will be basically no cracking.

Because boiling water will open the eggs when boiling them, which can actually make the eggs cook faster, so this is a very normal phenomenon.

It may be because it has been boiled for too long, or the egg has cracks in the first place, or it may be because the egg white has expanded, which has caused the fission of the egg.

The possible reasons are as follows:

1.Raw eggs already have cracks during transportation or storage.

2.When you release raw eggs into the pan, you will be too high from the bottom of the pan, and the shell will crack when the raw egg hits the bottom of the pan.

3.The storage environment temperature is low, the temperature of raw eggs is low, put into boiling water to boil, due to heat expansion and cold contraction, the egg shell is expanded and cracked.

Here's how to fix it:

1.Put the eggs gently into the pot to avoid the eggshell hitting the bottom of the pot due to excessive force, then add cold water, the water should be higher than the eggs, and then boil over medium heat;

2.If the temperature of the raw egg itself is too low due to storage reasons, soak it in water for 3 to 5 minutes to make the egg and water the same temperature before cooking;

3.If you want to boil raw eggs that imitate dust and have cracks, you can add an appropriate amount of salt to the water to speed up the condensation of the protein at the crack and prevent the egg white from overflowing.