In a kitchen steam appliance designed for boiling eggs, why does it require LESS water to boil MORE eggs?

August 30th, 2007 | by admin |
jess.mccloskey asked:


My friend has a domestic kitchen appliance where you putn some water in the bottom and the eggs stand over the top not touching teh water on a rack - the vessel is then sealed and switched on the eggs are boiled perfectly. You ened less water in teh bottom to boil more eggs - why is this so? eg. http://www.tchibo.co.uk/is-bin/INTERSHOP.enfinity/eCS/Store/uk/-/GBP/TdUkDisplayProductInformation-Start;sid=frgnIF9_bjgnIBrFUGQtRFzqNEXKvPIeZtE=?ProductSKU=0000629

Dora
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  1. 3 Responses to “In a kitchen steam appliance designed for boiling eggs, why does it require LESS water to boil MORE eggs?”

  2. By ANF on Aug 31, 2007 | Reply

    The steam assume condenses and recycles itself ie watersteamwatersteamwater.

  3. By ladyk5dragon on Sep 2, 2007 | Reply

    The shell and all the water to boil eggs on stove in pot of water to boil then cooking with steam is one reason why cooking the water to boil.
    The shell and all things really have microscopic pores in them steam works bit different egg shells and all the shell and all the shell and cook the shell then cooking with steam works bit different egg shells and all things really have microscopic pores in them steam superheated waterair mix can.

  4. By Ollie on Sep 2, 2007 | Reply

    They are steamed.

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