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Re: [Phys-l] egg science



Most folk here are into polenta - but we have family in Charleston. I make a mean shrimp and grits.

:-)

Bob at PC

________________________________________
From: phys-l-bounces@carnot.physics.buffalo.edu [phys-l-bounces@carnot.physics.buffalo.edu] on behalf of jbellina [inquirybellina@comcast.net]
Sent: Saturday, April 07, 2012 9:53 PM
To: Forum for Physics Educators
Subject: Re: [Phys-l] egg science

GRITS in Rhode Island and the Providence Plantations??


On Apr 8, 2012, at 3:35 AM, LaMontagne, Bob wrote:

I would like to recommend coddled eggs. They are done in little cups called "egg coddlers". Again, only uses an inch of water and takes about 10 minutes to make a perfect soft center. One can dip toast right into the cup for a fabulous breakfast.

Even stingier with water is poaching eggs. Tip a fry pan at a 20-30 degree angle with a little water (1/2 cup at most). Bring the water to a boil and carefully open an egg into the water. In 3 minutes - a perfectly poached egg. Place the eggs on some grits - incredible.

Bob at PC

________________________________________
From: phys-l-bounces@carnot.physics.buffalo.edu [phys-l-bounces@carnot.physics.buffalo.edu] on behalf of John Denker [jsd@av8n.com]
Sent: Friday, April 06, 2012 10:05 PM
To: Forum for Physics Educators
Subject: [Phys-l] egg science

Hi Folks --

A seasonal remark: If you're going to be cooking eggs in their
shells, may I suggest you *steam* them rather than boiling them.
Advantages include:
-- less water needed
-- less energy needed
-- less time needed
-- less risk of breakage
-- better result

Specifically: Put a small amount of water in the bottom of the
pot, then put in a rack or other spacer to hold the eggs above
the water. Add eggs, then put the pot on the stove. Start timing
from the moment the water starts to boil.

When cooking eggs by any method, you don't want to overcook them
or undercook them, and the process window is rather small. For
steaming, times range from 12 minutes to 15 minutes, depending
on altitude, depending on the size of the eggs, and depending on
whether they have been in the refrigerator or sitting out.

If sampling indicates they are undercooked, you can put them back
on the stove and steam them for another couple of minutes.

The physics here is obvious: You get a "heat pipe" effect. That
is, due to the latent heat of condensation, the steam gives you
much better distribution of heat than hot water ever could.

Also due to the lack of buoyancy, the eggs don't jiggle around
so it is very unlikely that they will break.

Note that you can cook humongous numbers of eggs all at once
using this method.

You can google for more information if you want. Or just do
the experiment. I bet you'll never boil another egg ever.
_______________________________________________
Forum for Physics Educators
Phys-l@carnot.physics.buffalo.edu
https://carnot.physics.buffalo.edu/mailman/listinfo/phys-l
_______________________________________________
Forum for Physics Educators
Phys-l@carnot.physics.buffalo.edu
https://carnot.physics.buffalo.edu/mailman/listinfo/phys-l

Joseph J. Bellina, Jr. Ph.D.
Emeritus Professor of Physics
Co-Director
Northern Indiana Science, Mathematics, and Engineering Collaborative
574-276-8294
inquirybellina@comcast.net




_______________________________________________
Forum for Physics Educators
Phys-l@carnot.physics.buffalo.edu
https://carnot.physics.buffalo.edu/mailman/listinfo/phys-l
_______________________________________________
Forum for Physics Educators
Phys-l@carnot.physics.buffalo.edu
https://carnot.physics.buffalo.edu/mailman/listinfo/phys-l