I watched an episode of Hazel the other day on MeTV, and her neighbors had put raw eggs (in the shells) to bake in the oven, and they exploded, but I do not know whether that would really happen or not.

I also recently updated my instructions for steaming eggs. Someone said that you must have the steam going before putting the eggs in, and I did find this to be true. I made one batch in which I put the eggs in the steamer with cold water underneath and one in which I put egg in an already steaming steamer. The second batch was easy to peel, but the first was not!

I do not eat hard boiled eggs by themselves (or even deviled) - I only use them in salads, and so I have no experience with trying to heat a boiled egg. I don't like eggs unless they have a lot of other ingredients added, such as in omelets, frittatas, or quiche. When I was a child, my mother only made scrambled eggs.

That's why you puncture the shells. We do a baked egg for the Seder plate along side a roast. No thermal shock, but always puncture the wide end of the shell.

Lars, that's what Kenji said, too--start the eggs in hot water to make them peel better.

Query--is it that you dislike eggs but don't mind them if they're there holding things you do like together? Or could it be that you're really looking for salt?

What I would love is to find out is if there is a way to microwave an egg and have the yellow runny like a fried egg, but the white all the way done without having to punch a hole in the yellow to keep it from exploding. Anyone? I know, I shouldn't be so lazy and just cook it in a pan but sometimes I'm in a hurry and don't want to use a pan. I don't mind a scrambled egg in the microwave but not fond of the other.

Thanks! I could not remember who said to start eggs in hot water, but it made a big difference for me. And yes, I really do not like eggs themselves, and I'm not fond of salt either. When I make chicken salad, it is not salty, although I did put olives and capers in the last batch, but that is the only salt I added. I do add a fair amount of my smoked Habanero sauce, however. I think it is the chili sauce that I am looking for rather than the salt. I might like hard boiled eggs with chili sauce!

The eggs were peeled! No shell.

Rita - Crack them into a cup and microwave. I forget how long. 45 sec? Depends on your microwave of course. I used to do it a lot. Never had an issue.

I'm a frequent victim of exploding butter though. Now there's a mess. And a few weeks ago I exploded a bowl of my MIL's spare rib soup. Anyone know the science behind that one? She said it's happened to her, too.

Exploding butter? Science?

Butter is a mixture of fat (oil, ghee, clarified butter) and water.

Ghee (pure butter) boiling point is around 450F. way above water.

Oil does not evaporate readily, unlike water. Evaporation cools by loss of latent heat.

When butter is heated, water and ghee (clarified butter) begin to separate. Ghee floats on top because water is heavier.

Under microwave energy, ghee heats up rapidly to around 450F and water will always be at no higher than 212F.

What happens is like when you are deep frying and introduce water in the hot oil. Water will boil explosively and splash everywhere.

Never deep fry food naked.

dcarch

Peeled? Oh my! Perhaps the whole thing needed a puncture? Or maybe left to set in the microwave and cool down a bit? It sounds like what happens when you over heat water in the microwave and can't see bubbles because of the surface tension (which is why you're supposed to put a bamboo skewer or similar in it, so the bubbles and ride it through the top of the water). Otherwise the water can blow up on you when you move the cup. Maybe that's what happened to your egg?

FOAS, are there bones in the soup? I think the density difference could be the culprit, if so. For a small bowl of soup like that, though, no matter the kind, it's good to zap for a few shorter times, stirring in between, than one long one, even with the turntable. You got hot and cool spots, and that can make the hot spots burp. A microwaving cover helps with the cleanup, too. :)

I microwave ghee now and then. Carefully. It never explodes.

Lars, I totally get the chili sauce craving! I asked about the salt because I don't use a lot of salt either, but I use vegetables like celery and onions which have salt, and notice when it's missing. :)

Rita, I've sort of done it when highly pressed for time and desperate for protein. The most important thing is a heavy ceramic dish, like a fluted ramekin. Butter helps. :) Again, better to zap a little, jiggle and add. The result is similar to poached for the white and medium for the yolk. I've only ever gotten the yolk completely runny is in a kind of quickie shakshuka I like. Line a thick ceramic cereal bowl with bean stew or frijoles, and break the eggs in the center, with whatever sauce, etc. Cover and don't overzap. No microwaved eggs are "good", but given that we're aiming for adequate, this is the best. Very filling and warming.

FOAS, I seem to recall that things with tomato are more likely to explode. I do not recall the science behind it though. I try to use a microwave splatter guard as often as I can, unfortunately when I ordered one, I did not pay attention to dimensions so the one I have is often too small for things but it does help with the mess.

I hard boil my eggs in an electric egg steamer and they always start with cold water. I never have a problem peeling them, but you do need to immediately put them in ice water to cool when the steamer shuts off.

Rita, have you tried one of the Nordic Ware Microwave Egg Cookers? I have one, it's the only way I "boil" eggs. You can make a soft boiled egg in it, runny yolk and firm white, no piercing necessary. You can do any degree of 'doneness' you prefer, but it might take a bit of experimenting to get it exact, due to differences in microwaves. It's the only way I cook 'boiled' eggs anymore, I love it!

Rusty

Nordic Ware Egg Cooker: https://www.amazon.com/Nordic-Ware-Microwave-Egg-Boiler/dp/B0007M2BN0

Microwaves activate fat before other things. The yolk of an egg is high in fat, so it gets very hot before the white does....and ka-boom
But why on earth would you want warm eggs for egg salad

My ex MIL got nasty burns once from an exploding egg in the microwave so be careful!

I do use a heavy ceramic ramekin, melted the butter first, then add the egg, they still get too done. I've tried reducing the power but it never goes right. And forget not poking the yellow, even though I cover the egg it blows the cover right off and we all know how fun it is to clean up a microwave after an explosion.

Dcarch I was asking about the soup not the butter but I suspect the fat is still the answer. (No bones.)

The first grade answer is water, fats, get trapped in cell walls, meat fibers...cold/frozen foods. Quick heat and steam trapped under pressure with nowhere to go, boom.

Only one egg exploded and i knew why immediately, just wasn't thinking...then hid expecting the second one to blow, haha.

Rarely use the microwave. Re-heat tea, maybe a soup or sauce. Always in short increments. Defrost setting when that applies...

I don't like day old HB eggs. Ice box cold. 5am in a rush. I wanted a less ice cold quick egg salad. Salt, pepper, dill, Sriracha, tbsp plain yogurt. I like it warm.

FOAS, re- read your post again. :--- I exploded a bowl of my MIL's spare rib soup---"

Well, bone marrow is pure fat. In a microwave oven, you are kind of making a micro bomb.

dcarch

Rita, if you're game, try doing a lot less time. Don't puncture the yolk. Open the door, rotate and shake to see how much it wiggles. If it's very wiggly, use more time vs. less wiggly, but try for less time than you think it needs. Just opening the door for a few seconds and letting out the steam, while letting in the cool air, might be enough. I still think fried or properly poached eggs are better than zapped, but I've managed to make good enough ones in the microwave often without them exploding.