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12#
發表於 2005-6-9 03:00 AM
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Originally posted by waterfire at 2005-6-9 02:16 AM:
, O5 }7 E, \5 O8 W) D但係點解唔得ge, h, ^% d) L% t }: G5 b+ t8 N! S
照理上, 用高壓ge 方法熟熱d 水
( y0 J0 z* |3 H' |6 ^9 l再用d 熱水煮熟隻蛋, 個道理係咁ga wor~ , h- o/ B, x) ~, U9 u
3 u# Q# Q9 R3 Z$ v1 pThe explosion is due to rapid heating with the microwave oven. This causes rapid steam buildup inside the shell that led to the explosion.
6 p3 Q6 j+ [7 W9 a6 @( L" G3 E* z4 r! ^- q) e% T1 G* T' i
In the case of boiling the egg, the egg is being cooking slowly. There is no rapid steam buildup. Secondly, the egg proteins would slowly aggregate and solidify. This solidified structure would prevent the egg from exploding. |
最可靠嘅終生伴侶係.... 面油紙, 鼻貼<-- 答案 ^_^ ' |
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