Eggs can explode in the microwave due to a buildup of steam inside the eggshell. Here's why:
Eggshells are semipermeable, which means they allow air and moisture to pass through. When you heat an egg in the microwave, the energy causes the moisture inside the egg to turn into steam. As the steam builds up, pressure increases within the egg, and eventually, the pressure becomes too great for the eggshell to contain. This can result in an explosion, where the shell bursts open, potentially creating a mess and even causing injury.
The reason eggs are more prone to exploding in the microwave compared to other foods is due to their structure. Eggs have a yolk and albumen (egg white), both of which contain moisture. The moisture content, combined with the confined space within the eggshell, can lead to rapid steam production and pressure buildup.
To prevent eggs from exploding in the microwave, it's crucial to avoid heating whole eggs in their shells. If you want to cook an egg in the microwave, it's best to remove the shell or at least puncture the egg yolk and egg white with a fork or knife before heating. This will allow the steam to escape and prevent excessive pressure buildup.
It's important to note that even when eggs are pierced or removed from the shell, they can still explode if heated for too long or at high power levels. It's recommended to follow specific microwave cooking instructions for eggs or use microwave-safe egg cookers to ensure safe and controlled cooking.