Mixing
Why does an egg boiler require more water to cook fewer eggs?
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up vote
24
down vote
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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 everyday-life
edited 16 mins ago
knzhou
34k897170
asked 21 hours ago
MaKo
22926
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.
add a comment |Â
up vote
24
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 everyday-life
edited 16 mins ago
knzhou
34k897170
asked 21 hours ago
MaKo
22926
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.
6
There is an answer on Quora. Maybe it helps.
– EuklidAlexandria
21 hours ago
1
@J...The eggs are not touching the water.
– Taemyr
9 hours ago
1
@Taemyr they do in the egg boiler I have. If they don't touch the water then it's a steamer rather than a boiler, I suppose?
– Aaron F
8 hours ago
@AaronF 25 ml seems to be very little to cover 7 eggs. Also the amount of water varies by 5 ml per egg.
– Taemyr
8 hours ago
@Taemyr oh the water doesn't cover them. It's just enough that the bases of the eggs are sitting in the water. 5ml seems a reasonable amount of displacement per egg, but I haven't done any calculations :-)
– Aaron F
8 hours ago
add a comment |Â
up vote
24
down vote
favorite
up vote
24
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 everyday-life
edited 16 mins ago
knzhou
34k897170
asked 21 hours ago
MaKo
22926
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 everyday-life
thermodynamics everyday-life
edited 16 mins ago
knzhou
34k897170
asked 21 hours ago
MaKo
22926
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.
edited 16 mins ago
knzhou
34k897170
asked 21 hours ago
MaKo
22926
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.
edited 16 mins ago
knzhou
34k897170
edited 16 mins ago
knzhou
34k897170
edited 16 mins ago
knzhou
34k897170
34k897170
asked 21 hours ago
MaKo
22926
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 21 hours ago
MaKo
22926
asked 21 hours ago
MaKo
22926
22926
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.
6
There is an answer on Quora. Maybe it helps.
– EuklidAlexandria
21 hours ago
1
@J...The eggs are not touching the water.
– Taemyr
9 hours ago
1
@Taemyr they do in the egg boiler I have. If they don't touch the water then it's a steamer rather than a boiler, I suppose?
– Aaron F
8 hours ago
@AaronF 25 ml seems to be very little to cover 7 eggs. Also the amount of water varies by 5 ml per egg.
– Taemyr
8 hours ago
@Taemyr oh the water doesn't cover them. It's just enough that the bases of the eggs are sitting in the water. 5ml seems a reasonable amount of displacement per egg, but I haven't done any calculations :-)
– Aaron F
8 hours ago
add a comment |Â
6
There is an answer on Quora. Maybe it helps.
– EuklidAlexandria
21 hours ago
1
@J...The eggs are not touching the water.
– Taemyr
9 hours ago
1
@Taemyr they do in the egg boiler I have. If they don't touch the water then it's a steamer rather than a boiler, I suppose?
– Aaron F
8 hours ago
@AaronF 25 ml seems to be very little to cover 7 eggs. Also the amount of water varies by 5 ml per egg.
– Taemyr
8 hours ago
@Taemyr oh the water doesn't cover them. It's just enough that the bases of the eggs are sitting in the water. 5ml seems a reasonable amount of displacement per egg, but I haven't done any calculations :-)
– Aaron F
8 hours ago
6
6
There is an answer on Quora. Maybe it helps.
– EuklidAlexandria
21 hours ago
There is an answer on Quora. Maybe it helps.
– EuklidAlexandria
21 hours ago
1
1
@J...The eggs are not touching the water.
– Taemyr
9 hours ago
@J...The eggs are not touching the water.
– Taemyr
9 hours ago
1
1
@Taemyr they do in the egg boiler I have. If they don't touch the water then it's a steamer rather than a boiler, I suppose?
– Aaron F
8 hours ago
@Taemyr they do in the egg boiler I have. If they don't touch the water then it's a steamer rather than a boiler, I suppose?
– Aaron F
8 hours ago
@AaronF 25 ml seems to be very little to cover 7 eggs. Also the amount of water varies by 5 ml per egg.
– Taemyr
8 hours ago
@AaronF 25 ml seems to be very little to cover 7 eggs. Also the amount of water varies by 5 ml per egg.
– Taemyr
8 hours ago
@Taemyr oh the water doesn't cover them. It's just enough that the bases of the eggs are sitting in the water. 5ml seems a reasonable amount of displacement per egg, but I haven't done any calculations :-)
– Aaron F
8 hours ago
@Taemyr oh the water doesn't cover them. It's just enough that the bases of the eggs are sitting in the water. 5ml seems a reasonable amount of displacement per egg, but I haven't done any calculations :-)
– Aaron F
8 hours ago
add a comment |Â
4 Answers
4
active
oldest
votes
up vote
27
down vote
accepted
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.
So, with more eggs in the cooker, a smaller amount of water will last about as long as a greater amount of water with fewer eggs, resulting in a similar degree of cooking.
answered 20 hours ago
V.F.
7,9412822
I've been wondering about this for years... Thanks!
– Lyall
5 hours ago
add a comment |Â
up vote
32
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 20 hours ago
niels nielsen
10.6k41732
6
This seems to miss the implications of "The machine beeps when the water has evaporated, so the eggs are ready." I think the point of confusion is that if there is less water then it will take less time to evaporate so you are cooking the eggs for a smaller amount of time. This answer makes a lot of sense for the normal way of cooking eggs in which they start and end in boiling water but less so for this machine's apparent mode of operation...
– Chris
12 hours ago
3
Also following the link to the instructions the amount of water for 7 eggs is 25ml. Even one egg at 55ml you are not covering the eggs at all...
– Chris
12 hours ago
10
Downvoted because even though the question refers to an "egg boiler machine", such machines aren't really egg boilers so much as egg steamers. In particular, the eggs are not immersed in the water in such machines.
– David Hammen
11 hours ago
3
The eggs are not submerged in this device. They supported above the water and cooked by steam. -1.
– MPW
8 hours ago
add a comment |Â
up vote
0
down vote
The reason is, that your egg boiler recycles the water a couple of times.
You say that the process is finished when the water is gone, so you are talking about an egg boiler that cooks the eggs with steam. In these egg boilers you have a shallow, heated pan at the bottom into which you fill the water. Then the egg boiler boils this water at a constant rate (the heat input is constant, as the pan will remain at 100°C for the entire time and is electrically heated). So a constant amount of water is boiled off per second.
Now, above the water you have the eggs. And here comes the difference: If you put a single egg in, it has a certain surface on which the water condenses. This condensing is slower than the steam production, the additional steam just escapes through the hole in the top of the cover. The more eggs you put into the steam, the larger their surface, and the more water will condense on them. This condensed water then drips down back into the pan, and is evaporated another time.
As the steam production remains constant when you increase the number of eggs while the water condensation grows, less steam escapes through the hole in the cover. Thus, the water loss is slower with more eggs.
Now, to get well-cooked eggs, you need to heat them for a specific time. And because more eggs keep the water inside the boiler longer, you must reduce the starting amount of water to get the same cooking time. That's it: You reduce the amount of water to keep the cooking time constant.
I confess, I simplified a bit: I ignored the condensation on the inside of the cover itself. I did this, because that condensation is independent of the number of eggs. The condensation on the cover simply serves to quickly heat up the cover to some temperature slightly below 100°C, and then just supplies the heat necessary to keep it at that temperature.
answered 1 hour ago
cmaster
101
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cmaster is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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up vote
-1
down vote
Egg boiling machines are designed to cook eggs that have only a small part submerged in the water.
To ensure that the same volume is submerged regardless of the number of eggs, you need to add more water as you reduce the number of eggs.
This is because of displacement rather than thermodynamics. Fewer eggs displace less water, so more water is required.
answered 11 hours ago
Aaron F
99
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Aaron F is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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2
Actually, the eggs in such an egg cooker never touch the water at all. So eggs displacing the water isn't the answer, as discussed in the comments under one of the other answers.
– Arthur
10 hours ago
1
With the one I have - bosch-home.co.uk/supportdetail/product/TEK1101GB/01#/… - the eggs are definitely partly submerged in the water. Perhaps other egg cookers (specifically egg steamers ) work slightly differently to the one I have?
– Aaron F
8 hours ago
The one i had when I grew up didn't. But fair enough.
– Arthur
8 hours ago
Does your boiler also requires <10 ml of water per egg?
– Dmitry Grigoryev
8 hours ago
@DmitryGrigoryev yes, more or less. The problem I have is that I lost the measuring device years ago, and now I just estimate the quantity. As long as I don't put too much water in then the eggs come out fine. Here's an image of the measuring cup that I lost media3.bosch-home.com/Product_Shots/2000x2000/… - you can see the different amount required for hard and soft eggs, and that more water's required for fewer eggs.
– Aaron F
8 hours ago
add a comment |Â
4 Answers
4
active
oldest
votes
4 Answers
4
active
oldest
votes
active
oldest
votes
active
oldest
votes
up vote
27
down vote
accepted
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.
So, with more eggs in the cooker, a smaller amount of water will last about as long as a greater amount of water with fewer eggs, resulting in a similar degree of cooking.
answered 20 hours ago
V.F.
7,9412822
I've been wondering about this for years... Thanks!
– Lyall
5 hours ago
add a comment |Â
up vote
27
down vote
accepted
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.
So, with more eggs in the cooker, a smaller amount of water will last about as long as a greater amount of water with fewer eggs, resulting in a similar degree of cooking.
answered 20 hours ago
V.F.
7,9412822
I've been wondering about this for years... Thanks!
– Lyall
5 hours ago
add a comment |Â
up vote
27
down vote
accepted
up vote
27
down vote
accepted
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.
So, with more eggs in the cooker, a smaller amount of water will last about as long as a greater amount of water with fewer eggs, resulting in a similar degree of cooking.
answered 20 hours ago
V.F.
7,9412822
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.
So, with more eggs in the cooker, a smaller amount of water will last about as long as a greater amount of water with fewer eggs, resulting in a similar degree of cooking.
answered 20 hours ago
V.F.
7,9412822
edited 9 hours ago
answered 20 hours ago
V.F.
7,9412822
answered 20 hours ago
V.F.
7,9412822
answered 20 hours ago
V.F.
7,9412822
7,9412822
I've been wondering about this for years... Thanks!
– Lyall
5 hours ago
add a comment |Â
I've been wondering about this for years... Thanks!
– Lyall
5 hours ago
I've been wondering about this for years... Thanks!
– Lyall
5 hours ago
I've been wondering about this for years... Thanks!
– Lyall
5 hours ago
add a comment |Â
up vote
32
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 20 hours ago
niels nielsen
10.6k41732
6
This seems to miss the implications of "The machine beeps when the water has evaporated, so the eggs are ready." I think the point of confusion is that if there is less water then it will take less time to evaporate so you are cooking the eggs for a smaller amount of time. This answer makes a lot of sense for the normal way of cooking eggs in which they start and end in boiling water but less so for this machine's apparent mode of operation...
– Chris
12 hours ago
3
Also following the link to the instructions the amount of water for 7 eggs is 25ml. Even one egg at 55ml you are not covering the eggs at all...
– Chris
12 hours ago
10
Downvoted because even though the question refers to an "egg boiler machine", such machines aren't really egg boilers so much as egg steamers. In particular, the eggs are not immersed in the water in such machines.
– David Hammen
11 hours ago
3
The eggs are not submerged in this device. They supported above the water and cooked by steam. -1.
– MPW
8 hours ago
add a comment |Â
up vote
32
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 20 hours ago
niels nielsen
10.6k41732
6
This seems to miss the implications of "The machine beeps when the water has evaporated, so the eggs are ready." I think the point of confusion is that if there is less water then it will take less time to evaporate so you are cooking the eggs for a smaller amount of time. This answer makes a lot of sense for the normal way of cooking eggs in which they start and end in boiling water but less so for this machine's apparent mode of operation...
– Chris
12 hours ago
3
Also following the link to the instructions the amount of water for 7 eggs is 25ml. Even one egg at 55ml you are not covering the eggs at all...
– Chris
12 hours ago
10
Downvoted because even though the question refers to an "egg boiler machine", such machines aren't really egg boilers so much as egg steamers. In particular, the eggs are not immersed in the water in such machines.
– David Hammen
11 hours ago
3
The eggs are not submerged in this device. They supported above the water and cooked by steam. -1.
– MPW
8 hours ago
add a comment |Â
up vote
32
down vote
up vote
32
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 20 hours ago
niels nielsen
10.6k41732
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 20 hours ago
niels nielsen
10.6k41732
answered 20 hours ago
niels nielsen
10.6k41732
answered 20 hours ago
niels nielsen
10.6k41732
answered 20 hours ago
niels nielsen
10.6k41732
10.6k41732
6
This seems to miss the implications of "The machine beeps when the water has evaporated, so the eggs are ready." I think the point of confusion is that if there is less water then it will take less time to evaporate so you are cooking the eggs for a smaller amount of time. This answer makes a lot of sense for the normal way of cooking eggs in which they start and end in boiling water but less so for this machine's apparent mode of operation...
– Chris
12 hours ago
3
Also following the link to the instructions the amount of water for 7 eggs is 25ml. Even one egg at 55ml you are not covering the eggs at all...
– Chris
12 hours ago
10
Downvoted because even though the question refers to an "egg boiler machine", such machines aren't really egg boilers so much as egg steamers. In particular, the eggs are not immersed in the water in such machines.
– David Hammen
11 hours ago
3
The eggs are not submerged in this device. They supported above the water and cooked by steam. -1.
– MPW
8 hours ago
add a comment |Â
6
This seems to miss the implications of "The machine beeps when the water has evaporated, so the eggs are ready." I think the point of confusion is that if there is less water then it will take less time to evaporate so you are cooking the eggs for a smaller amount of time. This answer makes a lot of sense for the normal way of cooking eggs in which they start and end in boiling water but less so for this machine's apparent mode of operation...
– Chris
12 hours ago
3
Also following the link to the instructions the amount of water for 7 eggs is 25ml. Even one egg at 55ml you are not covering the eggs at all...
– Chris
12 hours ago
10
Downvoted because even though the question refers to an "egg boiler machine", such machines aren't really egg boilers so much as egg steamers. In particular, the eggs are not immersed in the water in such machines.
– David Hammen
11 hours ago
3
The eggs are not submerged in this device. They supported above the water and cooked by steam. -1.
– MPW
8 hours ago
6
6
This seems to miss the implications of "The machine beeps when the water has evaporated, so the eggs are ready." I think the point of confusion is that if there is less water then it will take less time to evaporate so you are cooking the eggs for a smaller amount of time. This answer makes a lot of sense for the normal way of cooking eggs in which they start and end in boiling water but less so for this machine's apparent mode of operation...
– Chris
12 hours ago
This seems to miss the implications of "The machine beeps when the water has evaporated, so the eggs are ready." I think the point of confusion is that if there is less water then it will take less time to evaporate so you are cooking the eggs for a smaller amount of time. This answer makes a lot of sense for the normal way of cooking eggs in which they start and end in boiling water but less so for this machine's apparent mode of operation...
– Chris
12 hours ago
3
3
Also following the link to the instructions the amount of water for 7 eggs is 25ml. Even one egg at 55ml you are not covering the eggs at all...
– Chris
12 hours ago
Also following the link to the instructions the amount of water for 7 eggs is 25ml. Even one egg at 55ml you are not covering the eggs at all...
– Chris
12 hours ago
10
10
Downvoted because even though the question refers to an "egg boiler machine", such machines aren't really egg boilers so much as egg steamers. In particular, the eggs are not immersed in the water in such machines.
– David Hammen
11 hours ago
Downvoted because even though the question refers to an "egg boiler machine", such machines aren't really egg boilers so much as egg steamers. In particular, the eggs are not immersed in the water in such machines.
– David Hammen
11 hours ago
3
3
The eggs are not submerged in this device. They supported above the water and cooked by steam. -1.
– MPW
8 hours ago
The eggs are not submerged in this device. They supported above the water and cooked by steam. -1.
– MPW
8 hours ago
add a comment |Â
up vote
0
down vote
The reason is, that your egg boiler recycles the water a couple of times.
You say that the process is finished when the water is gone, so you are talking about an egg boiler that cooks the eggs with steam. In these egg boilers you have a shallow, heated pan at the bottom into which you fill the water. Then the egg boiler boils this water at a constant rate (the heat input is constant, as the pan will remain at 100°C for the entire time and is electrically heated). So a constant amount of water is boiled off per second.
Now, above the water you have the eggs. And here comes the difference: If you put a single egg in, it has a certain surface on which the water condenses. This condensing is slower than the steam production, the additional steam just escapes through the hole in the top of the cover. The more eggs you put into the steam, the larger their surface, and the more water will condense on them. This condensed water then drips down back into the pan, and is evaporated another time.
As the steam production remains constant when you increase the number of eggs while the water condensation grows, less steam escapes through the hole in the cover. Thus, the water loss is slower with more eggs.
Now, to get well-cooked eggs, you need to heat them for a specific time. And because more eggs keep the water inside the boiler longer, you must reduce the starting amount of water to get the same cooking time. That's it: You reduce the amount of water to keep the cooking time constant.
I confess, I simplified a bit: I ignored the condensation on the inside of the cover itself. I did this, because that condensation is independent of the number of eggs. The condensation on the cover simply serves to quickly heat up the cover to some temperature slightly below 100°C, and then just supplies the heat necessary to keep it at that temperature.
answered 1 hour ago
cmaster
101
New contributor
cmaster is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
add a comment |Â
up vote
0
down vote
The reason is, that your egg boiler recycles the water a couple of times.
You say that the process is finished when the water is gone, so you are talking about an egg boiler that cooks the eggs with steam. In these egg boilers you have a shallow, heated pan at the bottom into which you fill the water. Then the egg boiler boils this water at a constant rate (the heat input is constant, as the pan will remain at 100°C for the entire time and is electrically heated). So a constant amount of water is boiled off per second.
Now, above the water you have the eggs. And here comes the difference: If you put a single egg in, it has a certain surface on which the water condenses. This condensing is slower than the steam production, the additional steam just escapes through the hole in the top of the cover. The more eggs you put into the steam, the larger their surface, and the more water will condense on them. This condensed water then drips down back into the pan, and is evaporated another time.
As the steam production remains constant when you increase the number of eggs while the water condensation grows, less steam escapes through the hole in the cover. Thus, the water loss is slower with more eggs.
Now, to get well-cooked eggs, you need to heat them for a specific time. And because more eggs keep the water inside the boiler longer, you must reduce the starting amount of water to get the same cooking time. That's it: You reduce the amount of water to keep the cooking time constant.
I confess, I simplified a bit: I ignored the condensation on the inside of the cover itself. I did this, because that condensation is independent of the number of eggs. The condensation on the cover simply serves to quickly heat up the cover to some temperature slightly below 100°C, and then just supplies the heat necessary to keep it at that temperature.
answered 1 hour ago
cmaster
101
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The reason is, that your egg boiler recycles the water a couple of times.
You say that the process is finished when the water is gone, so you are talking about an egg boiler that cooks the eggs with steam. In these egg boilers you have a shallow, heated pan at the bottom into which you fill the water. Then the egg boiler boils this water at a constant rate (the heat input is constant, as the pan will remain at 100°C for the entire time and is electrically heated). So a constant amount of water is boiled off per second.
Now, above the water you have the eggs. And here comes the difference: If you put a single egg in, it has a certain surface on which the water condenses. This condensing is slower than the steam production, the additional steam just escapes through the hole in the top of the cover. The more eggs you put into the steam, the larger their surface, and the more water will condense on them. This condensed water then drips down back into the pan, and is evaporated another time.
As the steam production remains constant when you increase the number of eggs while the water condensation grows, less steam escapes through the hole in the cover. Thus, the water loss is slower with more eggs.
Now, to get well-cooked eggs, you need to heat them for a specific time. And because more eggs keep the water inside the boiler longer, you must reduce the starting amount of water to get the same cooking time. That's it: You reduce the amount of water to keep the cooking time constant.
I confess, I simplified a bit: I ignored the condensation on the inside of the cover itself. I did this, because that condensation is independent of the number of eggs. The condensation on the cover simply serves to quickly heat up the cover to some temperature slightly below 100°C, and then just supplies the heat necessary to keep it at that temperature.
answered 1 hour ago
cmaster
101
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cmaster is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
The reason is, that your egg boiler recycles the water a couple of times.
You say that the process is finished when the water is gone, so you are talking about an egg boiler that cooks the eggs with steam. In these egg boilers you have a shallow, heated pan at the bottom into which you fill the water. Then the egg boiler boils this water at a constant rate (the heat input is constant, as the pan will remain at 100°C for the entire time and is electrically heated). So a constant amount of water is boiled off per second.
Now, above the water you have the eggs. And here comes the difference: If you put a single egg in, it has a certain surface on which the water condenses. This condensing is slower than the steam production, the additional steam just escapes through the hole in the top of the cover. The more eggs you put into the steam, the larger their surface, and the more water will condense on them. This condensed water then drips down back into the pan, and is evaporated another time.
As the steam production remains constant when you increase the number of eggs while the water condensation grows, less steam escapes through the hole in the cover. Thus, the water loss is slower with more eggs.
Now, to get well-cooked eggs, you need to heat them for a specific time. And because more eggs keep the water inside the boiler longer, you must reduce the starting amount of water to get the same cooking time. That's it: You reduce the amount of water to keep the cooking time constant.
I confess, I simplified a bit: I ignored the condensation on the inside of the cover itself. I did this, because that condensation is independent of the number of eggs. The condensation on the cover simply serves to quickly heat up the cover to some temperature slightly below 100°C, and then just supplies the heat necessary to keep it at that temperature.
answered 1 hour ago
cmaster
101
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cmaster is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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answered 1 hour ago
cmaster
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cmaster is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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answered 1 hour ago
cmaster
101
answered 1 hour ago
cmaster
101
101
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up vote
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Egg boiling machines are designed to cook eggs that have only a small part submerged in the water.
To ensure that the same volume is submerged regardless of the number of eggs, you need to add more water as you reduce the number of eggs.
This is because of displacement rather than thermodynamics. Fewer eggs displace less water, so more water is required.
answered 11 hours ago
Aaron F
99
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2
Actually, the eggs in such an egg cooker never touch the water at all. So eggs displacing the water isn't the answer, as discussed in the comments under one of the other answers.
– Arthur
10 hours ago
1
With the one I have - bosch-home.co.uk/supportdetail/product/TEK1101GB/01#/… - the eggs are definitely partly submerged in the water. Perhaps other egg cookers (specifically egg steamers ) work slightly differently to the one I have?
– Aaron F
8 hours ago
The one i had when I grew up didn't. But fair enough.
– Arthur
8 hours ago
Does your boiler also requires <10 ml of water per egg?
– Dmitry Grigoryev
8 hours ago
@DmitryGrigoryev yes, more or less. The problem I have is that I lost the measuring device years ago, and now I just estimate the quantity. As long as I don't put too much water in then the eggs come out fine. Here's an image of the measuring cup that I lost media3.bosch-home.com/Product_Shots/2000x2000/… - you can see the different amount required for hard and soft eggs, and that more water's required for fewer eggs.
– Aaron F
8 hours ago
add a comment |Â
up vote
-1
down vote
Egg boiling machines are designed to cook eggs that have only a small part submerged in the water.
To ensure that the same volume is submerged regardless of the number of eggs, you need to add more water as you reduce the number of eggs.
This is because of displacement rather than thermodynamics. Fewer eggs displace less water, so more water is required.
answered 11 hours ago
Aaron F
99
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Aaron F is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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2
Actually, the eggs in such an egg cooker never touch the water at all. So eggs displacing the water isn't the answer, as discussed in the comments under one of the other answers.
– Arthur
10 hours ago
1
With the one I have - bosch-home.co.uk/supportdetail/product/TEK1101GB/01#/… - the eggs are definitely partly submerged in the water. Perhaps other egg cookers (specifically egg steamers ) work slightly differently to the one I have?
– Aaron F
8 hours ago
The one i had when I grew up didn't. But fair enough.
– Arthur
8 hours ago
Does your boiler also requires <10 ml of water per egg?
– Dmitry Grigoryev
8 hours ago
@DmitryGrigoryev yes, more or less. The problem I have is that I lost the measuring device years ago, and now I just estimate the quantity. As long as I don't put too much water in then the eggs come out fine. Here's an image of the measuring cup that I lost media3.bosch-home.com/Product_Shots/2000x2000/… - you can see the different amount required for hard and soft eggs, and that more water's required for fewer eggs.
– Aaron F
8 hours ago
add a comment |Â
up vote
-1
down vote
up vote
-1
down vote
Egg boiling machines are designed to cook eggs that have only a small part submerged in the water.
To ensure that the same volume is submerged regardless of the number of eggs, you need to add more water as you reduce the number of eggs.
This is because of displacement rather than thermodynamics. Fewer eggs displace less water, so more water is required.
answered 11 hours ago
Aaron F
99
New contributor
Aaron F is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Egg boiling machines are designed to cook eggs that have only a small part submerged in the water.
To ensure that the same volume is submerged regardless of the number of eggs, you need to add more water as you reduce the number of eggs.
This is because of displacement rather than thermodynamics. Fewer eggs displace less water, so more water is required.
answered 11 hours ago
Aaron F
99
New contributor
Aaron F is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 11 hours ago
Aaron F
99
New contributor
Aaron F is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
answered 11 hours ago
Aaron F
99
answered 11 hours ago
Aaron F
99
99
New contributor
Aaron F is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
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New contributor
Aaron F is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
Aaron F is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.
2
Actually, the eggs in such an egg cooker never touch the water at all. So eggs displacing the water isn't the answer, as discussed in the comments under one of the other answers.
– Arthur
10 hours ago
1
With the one I have - bosch-home.co.uk/supportdetail/product/TEK1101GB/01#/… - the eggs are definitely partly submerged in the water. Perhaps other egg cookers (specifically egg steamers ) work slightly differently to the one I have?
– Aaron F
8 hours ago
The one i had when I grew up didn't. But fair enough.
– Arthur
8 hours ago
Does your boiler also requires <10 ml of water per egg?
– Dmitry Grigoryev
8 hours ago
@DmitryGrigoryev yes, more or less. The problem I have is that I lost the measuring device years ago, and now I just estimate the quantity. As long as I don't put too much water in then the eggs come out fine. Here's an image of the measuring cup that I lost media3.bosch-home.com/Product_Shots/2000x2000/… - you can see the different amount required for hard and soft eggs, and that more water's required for fewer eggs.
– Aaron F
8 hours ago
add a comment |Â
2
Actually, the eggs in such an egg cooker never touch the water at all. So eggs displacing the water isn't the answer, as discussed in the comments under one of the other answers.
– Arthur
10 hours ago
1
With the one I have - bosch-home.co.uk/supportdetail/product/TEK1101GB/01#/… - the eggs are definitely partly submerged in the water. Perhaps other egg cookers (specifically egg steamers ) work slightly differently to the one I have?
– Aaron F
8 hours ago
The one i had when I grew up didn't. But fair enough.
– Arthur
8 hours ago
Does your boiler also requires <10 ml of water per egg?
– Dmitry Grigoryev
8 hours ago
@DmitryGrigoryev yes, more or less. The problem I have is that I lost the measuring device years ago, and now I just estimate the quantity. As long as I don't put too much water in then the eggs come out fine. Here's an image of the measuring cup that I lost media3.bosch-home.com/Product_Shots/2000x2000/… - you can see the different amount required for hard and soft eggs, and that more water's required for fewer eggs.
– Aaron F
8 hours ago
2
2
Actually, the eggs in such an egg cooker never touch the water at all. So eggs displacing the water isn't the answer, as discussed in the comments under one of the other answers.
– Arthur
10 hours ago
Actually, the eggs in such an egg cooker never touch the water at all. So eggs displacing the water isn't the answer, as discussed in the comments under one of the other answers.
– Arthur
10 hours ago
1
1
With the one I have - bosch-home.co.uk/supportdetail/product/TEK1101GB/01#/… - the eggs are definitely partly submerged in the water. Perhaps other egg cookers (specifically egg steamers ) work slightly differently to the one I have?
– Aaron F
8 hours ago
With the one I have - bosch-home.co.uk/supportdetail/product/TEK1101GB/01#/… - the eggs are definitely partly submerged in the water. Perhaps other egg cookers (specifically egg steamers ) work slightly differently to the one I have?
– Aaron F
8 hours ago
The one i had when I grew up didn't. But fair enough.
– Arthur
8 hours ago
The one i had when I grew up didn't. But fair enough.
– Arthur
8 hours ago
Does your boiler also requires <10 ml of water per egg?
– Dmitry Grigoryev
8 hours ago
Does your boiler also requires <10 ml of water per egg?
– Dmitry Grigoryev
8 hours ago
@DmitryGrigoryev yes, more or less. The problem I have is that I lost the measuring device years ago, and now I just estimate the quantity. As long as I don't put too much water in then the eggs come out fine. Here's an image of the measuring cup that I lost media3.bosch-home.com/Product_Shots/2000x2000/… - you can see the different amount required for hard and soft eggs, and that more water's required for fewer eggs.
– Aaron F
8 hours ago
@DmitryGrigoryev yes, more or less. The problem I have is that I lost the measuring device years ago, and now I just estimate the quantity. As long as I don't put too much water in then the eggs come out fine. Here's an image of the measuring cup that I lost media3.bosch-home.com/Product_Shots/2000x2000/… - you can see the different amount required for hard and soft eggs, and that more water's required for fewer eggs.
– Aaron F
8 hours ago
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.
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6
There is an answer on Quora. Maybe it helps.
– EuklidAlexandria
21 hours ago
1
@J...The eggs are not touching the water.
– Taemyr
9 hours ago
1
@Taemyr they do in the egg boiler I have. If they don't touch the water then it's a steamer rather than a boiler, I suppose?
– Aaron F
8 hours ago
@AaronF 25 ml seems to be very little to cover 7 eggs. Also the amount of water varies by 5 ml per egg.
– Taemyr
8 hours ago
@Taemyr oh the water doesn't cover them. It's just enough that the bases of the eggs are sitting in the water. 5ml seems a reasonable amount of displacement per egg, but I haven't done any calculations :-)
– Aaron F
8 hours ago