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boiling eggs on machine, why more water for less eggs?
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I got an egg boiler machine, on the instructions is stated:
Less water is used when cooking more eggs.
My thermodynamics understanding cannot figure this out yet. Why would I need less water for more eggs?
The machine beeps when the water has evaporated, so the eggs are ready. In that case, why will less water cook more eggs?
thermodynamics
asked 1 hour ago
MaKo
1213
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up vote
4
down vote
favorite
I got an egg boiler machine, on the instructions is stated:
Less water is used when cooking more eggs.
My thermodynamics understanding cannot figure this out yet. Why would I need less water for more eggs?
The machine beeps when the water has evaporated, so the eggs are ready. In that case, why will less water cook more eggs?
thermodynamics
asked 1 hour ago
MaKo
1213
New contributor
MaKo is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
There is an answer on Quora. Maybe it helps.
– EuklidAlexandria
1 hour ago
add a comment |Â
up vote
4
down vote
favorite
up vote
4
down vote
favorite
I got an egg boiler machine, on the instructions is stated:
Less water is used when cooking more eggs.
My thermodynamics understanding cannot figure this out yet. Why would I need less water for more eggs?
The machine beeps when the water has evaporated, so the eggs are ready. In that case, why will less water cook more eggs?
thermodynamics
asked 1 hour ago
MaKo
1213
New contributor
MaKo is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
I got an egg boiler machine, on the instructions is stated:
Less water is used when cooking more eggs.
My thermodynamics understanding cannot figure this out yet. Why would I need less water for more eggs?
The machine beeps when the water has evaporated, so the eggs are ready. In that case, why will less water cook more eggs?
thermodynamics
thermodynamics
asked 1 hour ago
MaKo
1213
New contributor
MaKo is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 1 hour ago
MaKo
1213
New contributor
MaKo is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 1 hour ago
MaKo
1213
New contributor
MaKo is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
asked 1 hour ago
MaKo
1213
asked 1 hour ago
MaKo
1213
1213
New contributor
MaKo is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
New contributor
MaKo is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
MaKo is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
1
There is an answer on Quora. Maybe it helps.
– EuklidAlexandria
1 hour ago
add a comment |Â
1
There is an answer on Quora. Maybe it helps.
– EuklidAlexandria
1 hour ago
1
1
There is an answer on Quora. Maybe it helps.
– EuklidAlexandria
1 hour ago
There is an answer on Quora. Maybe it helps.
– EuklidAlexandria
1 hour ago
add a comment |Â
2 Answers
2
active
oldest
votes
up vote
2
down vote
In boiling eggs, we note that each egg displaces a certain amount of water volume in the pot.
To cook eggs, we want them to be immersed in boiling water- immersed, but no more, because the excess water does not assist in the boiling process.
Why is this so? Because the water serves only as a heat transfer medium which completely surrounds the egg, and conveys thermal energy from the bottom of the pot to the eggs at a convenient temperature- that of boiling water.
This means that 1) we want the eggs to be just immersed in the water- but no more, 2) the more eggs we put in the pot, the less water is required to just immerse them- at least up to the limit of having the bottom of the pot completely populated with eggs.
answered 8 mins ago
niels nielsen
10.4k31631
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up vote
1
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Presumably, the rate of the steam escaping the cooker depends on the "resistance" of the steam path: from the opening in the bottom, where the steam enters the dome, to the opening on the side of the dome, from where the steam escapes.
The more eggs in the cooker, the narrower the path, the slower the flow. Also, as relatively slowly moving steam makes contact with more eggs, it is more likely to condense and make its way back to the water at the bottom of the cooker, which further reduces its escape rate.
answered 22 mins ago
V.F.
7,7212621
add a comment |Â
2 Answers
2
active
oldest
votes
2 Answers
2
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
2
down vote
In boiling eggs, we note that each egg displaces a certain amount of water volume in the pot.
To cook eggs, we want them to be immersed in boiling water- immersed, but no more, because the excess water does not assist in the boiling process.
Why is this so? Because the water serves only as a heat transfer medium which completely surrounds the egg, and conveys thermal energy from the bottom of the pot to the eggs at a convenient temperature- that of boiling water.
This means that 1) we want the eggs to be just immersed in the water- but no more, 2) the more eggs we put in the pot, the less water is required to just immerse them- at least up to the limit of having the bottom of the pot completely populated with eggs.
answered 8 mins ago
niels nielsen
10.4k31631
add a comment |Â
up vote
2
down vote
In boiling eggs, we note that each egg displaces a certain amount of water volume in the pot.
To cook eggs, we want them to be immersed in boiling water- immersed, but no more, because the excess water does not assist in the boiling process.
Why is this so? Because the water serves only as a heat transfer medium which completely surrounds the egg, and conveys thermal energy from the bottom of the pot to the eggs at a convenient temperature- that of boiling water.
This means that 1) we want the eggs to be just immersed in the water- but no more, 2) the more eggs we put in the pot, the less water is required to just immerse them- at least up to the limit of having the bottom of the pot completely populated with eggs.
answered 8 mins ago
niels nielsen
10.4k31631
add a comment |Â
up vote
2
down vote
up vote
2
down vote
In boiling eggs, we note that each egg displaces a certain amount of water volume in the pot.
To cook eggs, we want them to be immersed in boiling water- immersed, but no more, because the excess water does not assist in the boiling process.
Why is this so? Because the water serves only as a heat transfer medium which completely surrounds the egg, and conveys thermal energy from the bottom of the pot to the eggs at a convenient temperature- that of boiling water.
This means that 1) we want the eggs to be just immersed in the water- but no more, 2) the more eggs we put in the pot, the less water is required to just immerse them- at least up to the limit of having the bottom of the pot completely populated with eggs.
answered 8 mins ago
niels nielsen
10.4k31631
In boiling eggs, we note that each egg displaces a certain amount of water volume in the pot.
To cook eggs, we want them to be immersed in boiling water- immersed, but no more, because the excess water does not assist in the boiling process.
Why is this so? Because the water serves only as a heat transfer medium which completely surrounds the egg, and conveys thermal energy from the bottom of the pot to the eggs at a convenient temperature- that of boiling water.
This means that 1) we want the eggs to be just immersed in the water- but no more, 2) the more eggs we put in the pot, the less water is required to just immerse them- at least up to the limit of having the bottom of the pot completely populated with eggs.
answered 8 mins ago
niels nielsen
10.4k31631
answered 8 mins ago
niels nielsen
10.4k31631
answered 8 mins ago
niels nielsen
10.4k31631
answered 8 mins ago
niels nielsen
10.4k31631
10.4k31631
add a comment |Â
add a comment |Â
up vote
1
down vote
Presumably, the rate of the steam escaping the cooker depends on the "resistance" of the steam path: from the opening in the bottom, where the steam enters the dome, to the opening on the side of the dome, from where the steam escapes.
The more eggs in the cooker, the narrower the path, the slower the flow. Also, as relatively slowly moving steam makes contact with more eggs, it is more likely to condense and make its way back to the water at the bottom of the cooker, which further reduces its escape rate.
answered 22 mins ago
V.F.
7,7212621
add a comment |Â
up vote
1
down vote
Presumably, the rate of the steam escaping the cooker depends on the "resistance" of the steam path: from the opening in the bottom, where the steam enters the dome, to the opening on the side of the dome, from where the steam escapes.
The more eggs in the cooker, the narrower the path, the slower the flow. Also, as relatively slowly moving steam makes contact with more eggs, it is more likely to condense and make its way back to the water at the bottom of the cooker, which further reduces its escape rate.
answered 22 mins ago
V.F.
7,7212621
add a comment |Â
up vote
1
down vote
up vote
1
down vote
Presumably, the rate of the steam escaping the cooker depends on the "resistance" of the steam path: from the opening in the bottom, where the steam enters the dome, to the opening on the side of the dome, from where the steam escapes.
The more eggs in the cooker, the narrower the path, the slower the flow. Also, as relatively slowly moving steam makes contact with more eggs, it is more likely to condense and make its way back to the water at the bottom of the cooker, which further reduces its escape rate.
answered 22 mins ago
V.F.
7,7212621
Presumably, the rate of the steam escaping the cooker depends on the "resistance" of the steam path: from the opening in the bottom, where the steam enters the dome, to the opening on the side of the dome, from where the steam escapes.
The more eggs in the cooker, the narrower the path, the slower the flow. Also, as relatively slowly moving steam makes contact with more eggs, it is more likely to condense and make its way back to the water at the bottom of the cooker, which further reduces its escape rate.
answered 22 mins ago
V.F.
7,7212621
answered 22 mins ago
V.F.
7,7212621
answered 22 mins ago
V.F.
7,7212621
answered 22 mins ago
V.F.
7,7212621
7,7212621
add a comment |Â
add a comment |Â
MaKo is a new contributor. Be nice, and check out our Code of Conduct.
MaKo is a new contributor. Be nice, and check out our Code of Conduct.
MaKo is a new contributor. Be nice, and check out our Code of Conduct.
MaKo is a new contributor. Be nice, and check out our Code of Conduct.
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1
There is an answer on Quora. Maybe it helps.
– EuklidAlexandria
1 hour ago