Food and drinkRecipes

Eggs in the microwave - for and against

Preparation of eggs in the microwave is devoted to a lot of articles and special studies. The theory says that in the microwave it is possible to fry an omelette and nothing more. Even the glaze, as we imagine it from the experience of cooking on an open fire, is problematic. There are several reasons: the yolk contains fat in its composition, but it does not exist in the protein. For this simple reason, the yolk is prepared much faster than protein. When you fry an omelette in a frying pan, it turns out just the opposite. But that's not all, around the yolk is a thin invisible eye membrane, it does not allow the yolk to mix with the protein inside the egg. When heated inside this shell, additional pressure is created when it reaches a certain value - the shell breaks, and the released yolk with a loud pop splits on the inner surface of the microwave. We do not need such a fuss. There is a way to prevent this local explosion: before cooking eggs in the microwave, you need to gently pierce the shell in several places with a needle. The steam accumulated inside the yolk will exit through these holes and the explosion will be avoided. Punctures should be done more, two or three positions will not be saved. The explosion will not have such destructive power, but there is still no fried eggs. One problem was solved.

Making protein prepare faster than yolk is impossible because of the chemical properties of both substances described above. The frying is obtained unconventional - a delicate protein and a roasted rubbery yolk. There is a method that helps slightly brighten this contradiction. Eggs in the microwave are cooked in two sets of 30 seconds each. This method does not fundamentally change the essence, but it allows you to partially brighten the excessive rubberiness of the yolk.

As already mentioned, eggs can not be cooked in the microwave oven, but nevertheless, no theoretical calculations can stop the experimenters. Different options are offered, but none of them seems acceptable. For example, it is required to pierce a few holes in the shell with a thin awl and place the egg so perforated on the stand in the microwave oven. Experimenters say that in this case it will not explode. It is difficult to believe in a positive result, since there remains a whole yolk shell. I do not advise you to try another way, in which the egg is put in a cup of salted boiling water and placed in a microwave for 10 minutes (!!). The idea of the inventor who proposed such a method is understandable - the egg shell when immersed in boiling water will expand and balance the internal stresses arising in the egg, the salt is added to lower the boiling point. You can, of course, test the method in practice and draw the appropriate conclusions, but somehow it's scary. The explosion of the whole egg is so strong that it can rip out the microwave door. Therefore, it is better to do experiments of this kind in a laboratory with state equipment.

Let us dwell on one more method, which seems quite safe. Pour into a cup of water, add the vinegar and drive there the egg. We pierce the yolk in several places and put the cup in the microwave oven. No explosions, but, unfortunately, the aesthetic appearance of the prepared dish does not cause anything but disappointment. The resultant shapeless com is hard to call a boiled egg. The question of how to cook eggs in the microwave so that the food looks and tastes like the standard we are used to, remains open.

The problem is, how to fry the eggs in a microwave oven is not worth it if we are satisfied with a simple omelet. In this case, we destroy the natural egg structure, all internal membranes are destroyed, the yolk is mixed with the protein to a homogeneous mass. In short, exactly what you need for a microwave oven. The omelet in the microwave is fried without oil, does not stick to the dishes and looks more or less similar to what we are used to seeing.

Similar articles

 

 

 

 

Trending Now

 

 

 

 

Newest

Copyright © 2018 en.birmiss.com. Theme powered by WordPress.