The exploding egg

I tried to microwave a hard-boiled egg yesterday.

Ah. I can see half of you widening your eyes in anticipation, perhaps even starting to chuckle.

Yes! Okay! I know! I actually did kind of know about exploding eggs in microwaves. I just didn’t know enough. I had peeled and broken my egg in two unequal parts, with the yolk showing, and I thought that would make it okay.

I thought wrong. The smaller part of my egg exploded all over the microwave with a loud, scary bang after about 40 seconds. I don’t know how the average person usually reacts to such an event, but my first thought was, “OMG how much cleaning is that going to be?!”

About 10 minutes’ worth, is how much. There was egg white everywhere. Top, bottom, left, right, front and back. Tiny little itty bits of egg white splattered all over the walls of the surfaces, each bit claiming its own square inch. Luckily the yolk was still intact because it’s my favourite part!

 

Comic: Microwaving an egg

 

This morning, I googled how to reheat hard boiled eggs (because I still had more cooked eggs in the fridge). The advice is: Pour boiling water over your eggs and cover for 10 minutes.

Then what is the point of making extra eggs to eat for breakfast!

Sorry, I’m having a rant. I thought I was being clever cooking up three days’ worth of eggs in advance so I could save time cooking them the next two breakfasts!

In the end, reheating eggs takes as long as cooking them from scratch, whether you take the microwave route or the sensible boiling route!!

I could cover my eggs with a microwave lid so it wouldn’t make a mess, but the bang scares me, plus I read about eggs exploding into people’s face while they’re trying to eat them.

Oh, HAHA. I just suddenly remembered I wrote a piece of poetry about omelettes 13 years ago. It’s my Ode to a Leftover Omelette. Read it here.

(If you don’t want to read the story explaining why I wrote it, just scroll all the way down to the bottom.)

 

Ode to a Leftover Omelette

 

Do you think I have a future as a poet, if not a cook?

 

 

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4 thoughts on “The exploding egg

  1. You should try sous vide for your eggs.

    63 degree egg, perfect soft boil.

    Works on other stuff too like steak, salmon, etc…

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