Goomba wrote:
> Mr. Bill wrote:
>> On 02 Jul 2009 07:26:58 GMT, wrote:
>>
>>> looked in the pot and
>>> saw one of the eggs losing its contents into the water.
>>
>> put a teaspoon of vinegar in the water. The acid will coagulate the
>> whites.
> she's not asking how to coagulate the egg white, she's asking how to
> cook the eggs in the shell so that they don't break when making hard
> boiled eggs.
Actually, I was asking whether a rather explosive crack might be an
indication of spoilage. I make hard-boiled eggs all the time, and usually
one or two of them crack. But it's generally a quiet, non-violent affair,
and not much of the egg is lost in those cases. In this case, not only
did it crack very loudly, but it blew an actual hole in the shell, about
1 inch long and maybe 1/3 wide. (Exploding eggs, maybe I should tell Dave
Barry about it.)
When food (particularly an animal product) goes bad, the bacteria produce
gas which can cause pressure on the inside of the food's container -
in this case, an egg shell. This was really my main concern - as I said,
I'm paranoid about food poisoning. I do appreciate the suggestions for
avoiding cracks altogether, though, and will try them.
--
Joyce ^..^
To email me, remove the XXX from my user name.