Why Do Eggs Explode in the Microwave? (2024)

FAQs

Why Do Eggs Explode in the Microwave? ›

Steam + Pressure = Explosion

If the food has a high water content, like an egg or potato, the water expands and turns to steam. Without a way for the steam to escape, the internal pressure rapidly builds until the food explodes.

Microwaves heat so quickly that steam builds up faster than an egg can 'exhale' it through its pores and the steam bursts through the shell. For the same reason, when microwaving, always prick the yolk of an unbeaten egg with the tip of a knife or a wooden pick. The vent you create allows the steam to escape safely.

Microwaving heats the egg up very quickly, so that the water molecules in the egg change into rapidly expanding water vapor (steam), which is then trapped in the shell, and the increasing pressure withing the rigid shell is suddenly released in the explosive failure of the shell.

Pierce yolks and whites with fork four or five times to bottom of container (piercing is necessary to prevent "exploding" during cooking). If using a mug or ramekin, cover with plastic wrap, pulling back small area for venting. If using an egg cooker, place lid on cooker base, lining up notches. Twist to secure.

It's no exaggeration to say that microwave poached eggs are every bit as fabulous as stove-poached eggs, and perhaps even better: they're so much easier to make and come out looking perfectly round (no scraggly edges in site). Their texture and flavor is exactly the same as stove-poached eggs.

Choose a good-quality microwave-safe container. Round shapes work best for cooking eggs in the microwave. Since eggs cook rapidly, they can easily become overcooked or toughened when microwaved. To avoid this, undercook eggs slightly and allow for standing time to complete the cooking process.

Eggs may be refrigerated three to five weeks from the day they are placed in the refrigerator. The "Sell-By" date will usually expire during that length of time, but the eggs will be perfectly safe to use. Always purchase eggs before the "Sell-By" or EXP (expiration) date on the carton.

Another common reason eggs sometimes crack is because they're cooked too quickly. Gases build up in the egg and without room for escape, they create one by causing the shells to crack.

Heat causes the proteins that make up the white and yolk to harden. Salt can have the same effect (called denaturing) as heat on proteins, which explains how salt stops egg whites from leaking. Basically, salt helps the egg firm up. Boiling eggs with salt doesn't help with peeling them, though.

Why did my egg explode in the microwave? ›

“The reason eggs, particularly poached eggs, explode in the microwave is due to the buildup of steam inside the egg,” says Trey Braswell, president of Eggland's Best franchisee Braswell Farms. “The water inside the egg heats up rapidly, turning into steam, but this steam doesn't have an easy way to escape.

A loud bang, followed by a very bad smell, are the usual signs. This phenomenon is caused by gas-producing bacteria, often Pseudomonas spp., inside the egg. Pressure inside such an egg builds up and even a small vibration can be enough to trigger the explosion.

Use about a 2 teaspoon of vinegar or a half teaspoon of salt per two cups of water. Gently pierce the rounded end of the egg with a pin or a needle before boiling. This can create a tiny hole, allowing air to escape and reducing the risk of cracking.

Customers loved their microwave egg poacher from ProCook, saying it works well and poaches the eggs the way they like them. Though it takes a little trial and error with their microwave, many of the customers love how easy they are to store, clean and use.