How to boil an egg....... - Page 2 - SV650.org

11-11-06, 12:18 PM

Hmmm, thats what I thought.

I might try it though and lick the shells after eating the egg; ya never know!

** edit

Posted at the same time, my answer was to hovi5.

Viper is correct, apparently the boiling point of water will rise half a degree celcius for every 58 grams of salt dissolved. Salt anyone?

11-11-06, 12:20 PM

the out side of the will be a bit salty....but the inside cant be.....can it?

11-11-06, 12:22 PM

Quote:

Originally Posted by hovi5

the out side of the will be a bit salty....but the inside cant be.....can it?

Doubt it very much

11-11-06, 12:23 PM

Quote:

Originally Posted by Viper

Quote:

Originally Posted by hovi5

the out side of the will be a bit salty....but the inside cant be.....can it?

Doubt it very much

well thats that then cos viper is the EGGSPERT

11-11-06, 12:25 PM

Quote:

Originally Posted by hovi5

Quote:

Originally Posted by Viper

Quote:

Originally Posted by hovi5

the out side of the will be a bit salty....but the inside cant be.....can it?

Doubt it very much

well thats that then cos viper is the EGGSPERT

I thank YOU and good night

21QUEST · 11-11-06, 12:31 PM

Quote:

Originally Posted by Viper

Salt makes the boiling temp of water rise, thus cooking the egg quicker

..so won't that mean that it takes longer for the water to boil

Still don't understand how folks enjoy eating eggs with runny yolks. Makes me want to

Cheers
Ben

11-11-06, 12:35 PM

Quote:

Originally Posted by 21QUEST

Quote:

Originally Posted by Viper

Salt makes the boiling temp of water rise, thus cooking the egg quicker

..so won't that mean that it takes longer for the water to boil

Still don't understand how folks enjoy eating eggs with runny yolks. Makes me want to

Cheers
Ben

suppose

11-11-06, 12:57 PM

Like the immediately hitting the egg tip to stop it cooking, will use that.

Richie · 11-11-06, 01:02 PM

Quote:

Originally Posted by BILLY

Or poached eggs on toast

poached eggs on toast with gratted cheese melted uinder the grill.... yum yum,
This is known as Doctor Who dinner, as we always used to have this on a saturday, hiding behind the settee...

11-11-06, 02:09 PM

I don't know whether this is just an old wives tale or true scientific fact - but I was always told that adding salt to the water helps to stop the egg from cracking.

The 'old wife' will tell you the reason is it just does OK!

But the scientist will say it perhaps has something to do with Osmosis (which was also my hamsters name when I was 7) and the passing of fluid through a porous membrane. Though I can never remember whether it goes from a weaker solution to a stronger ot vice versa...

... hey, it was nearly 20 years ago since I took my Biology A level.

I could google it - but that's cheating.

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11-11-06, 12:18 PM	#11
Anonymous Guest Posts: n/a	Hmmm, thats what I thought. I might try it though and lick the shells after eating the egg; ya never know! ** edit Posted at the same time, my answer was to hovi5. Viper is correct, apparently the boiling point of water will rise half a degree celcius for every 58 grams of salt dissolved. Salt anyone?

11-11-06, 12:20 PM	#12
hovis Guest Posts: n/a	the out side of the will be a bit salty....but the inside cant be.....can it?

11-11-06, 12:57 PM	#18
Dysparunia Guest Posts: n/a	Like the immediately hitting the egg tip to stop it cooking, will use that.

11-11-06, 02:09 PM	#20
K Guest Posts: n/a	I don't know whether this is just an old wives tale or true scientific fact - but I was always told that adding salt to the water helps to stop the egg from cracking. The 'old wife' will tell you the reason is it just does OK! But the scientist will say it perhaps has something to do with Osmosis (which was also my hamsters name when I was 7) and the passing of fluid through a porous membrane. Though I can never remember whether it goes from a weaker solution to a stronger ot vice versa... ... hey, it was nearly 20 years ago since I took my Biology A level. I could google it - but that's cheating.