• Microwaved eggs can reach temperatures much higher than if they were simply boiled in water. At these elevated temperatures, water inside the egg, mostly in the white albumen, vaporises - even as the albumen solidifies. If the pressure inside the egg exceeds the breaking strength of the shell, the egg explodes. That's why you should poke a whole egg many times if you are going to microwave it. The reason some pierced eggs explode may be either that the membrane inside the shell is not actually broken or that the cooked contents of the egg block the small holes before any pressure is released. Microwaving eggs is actually a very bad idea. Much safer to boil them.
  • I don't know why, but they do. I did it once. I'm not doing it again. Lol:)

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