Facts about eggs

Washing eggs may introduce microbes to it

Washing eggs in bulk and letting it sit damp for a long time before using it may actually be more harmful. This is because the moisture can seep slowly through the pores of the shell, introducing microbes to the egg. There are guidelines to washing. I will recommend that you wash the eggs soon before using it and dry it thoroughly before cracking it open to prevent contaminated water from dripping into food. Another tip is to store the eggs in its original carton before using it.  

The green ring around the yolk of a hard boiled egg indicates that it is overcooked

The green ring is caused by the chemical reaction of sulphur and iron. Although safe to eat, it is advisable to avoid overcooking the egg.

Older eggs float in water

Eggs which are older floats in water because more air is introduced through its porous shells. In time, freshly laid eggs will accumulate air and float more.

Eggs are versatile

Eggs are one of the most versatile foods available. It can be eaten either by itself or incorporated as an ingredient for food products. It can be cooked in a variety of ways including boiling, baking, poaching, frying, scrambled and more.

The breed of the hen determines the color of the shell

Hens with white feathers may lay white eggs while those with red feathers may lay brown eggs.

Refrigerating eggs keep it fresher for longer

When kept in room temperature for one day, an egg will age faster than when it is kept for one week in a refrigerator.

Spinning the eggs can distinguish between raw and hard boiled eggs

Hard boiled eggs will spin in a more stable way while raw eggs tend to wobble.  

Facts about microwave cooking

Heat is produced through the vibration of molecules

The microwave will cause the rapid vibration of water, fat and sugar molecules contained in the food, which creates friction and as a result, heats the food from within. The heat produced is then distributed through the food through *conduction.

Heating food in a microwave is faster than any other method

The microwave is generated immediately after turning it on, making it a speedy method of heating. However, the amount of energy generated is the same, regardless of the amount of food in its compartment. Thus, a larger amount of food will need to be microwaved much longer than a smaller amount of food to actually reach the same temperature. This makes it more suitable to heat a small batch of food.     

It may be difficult to produce browning in food using a microwave

The food is heated from within to the surface, causing the surface to be cooler. This makes it difficult to result in the browning of food. The heat from the surface in turn is lost rapidly to its surrounding air.

Foods heated using the microwave spoil more quickly

The distribution of heat in the food is uneven, making certain surfaces hotter than others. This is why you find that when you microwave food, some parts may be too hot while some are still cool. This uneven heat distribution makes it easier for food to spoil because bacteria thrive in this condition. Thus, after heating leftovers with a microwave, it is advisable that you finish it right away.  

Vocabulary:
*Conduction: The transfer of energy from one molecule to the next in a continuous way.