- Publish Date
- Wednesday, 13 December 2017, 2:34PM
There's no better way to start the day, than with a plate of tasty eggs!
Whether you like them boiled, fried, scrambled or poached, there are plenty of handy hacks for achieving egg excellence.
But it may be time to rethink how you approach cooking this simple ingredient.
Many of us are guilty of cooking our eggs in the microwave, as we believe it's a quicker and easier method than boiling them.
Sadly, microwaves and eggs are not a good mix.
According to IFL Science, researchers have discovered eggs cooked in a microwave are more likely to explode when we cut into them.
"[The study] found yolk is more receptive to the microwave radiation than pure water.
"This may be due to the protein in the egg trapping pockets of water in the yolk, which are then superheated well above the boiling temperature of tap water.
"When these pockets are disturbed, either by poking the egg or biting into it, they all boil in a chain reaction and explode."
Looks like we'll be using a pot or pan next time...