The operation of the egg stove is actually quite simple. However, one question always comes up: Why do you have to pierce the eggs in the egg stove? Does this also apply to cooking eggs in a pot? How long are hard-boiled eggs edible? Our article provides answers to these questions.
Reason for piercing
When operating the egg stove, there are a few things you should definitely pay attention to. Among them is that eggs must always be pecked.
There are two reasons for this:
- the air between the egg contents and the shell
- the creation of a specific “pressure relief” for the shell
The structure of a hen’s egg is not entirely clear to many. On the one hand, the egg white and yolk lie in the so-called egg skin, and on the other hand, there is still a small air chamber below the egg skin.
The air contained there expands when the egg is boiled – and could cause the egg to burst. However, the air content of eggs varies, and in very fresh eggs there is also very little air in the egg. The older the egg, the more the air content increases.
Even if you don’t create a “valve” for the air, eggs often don’t crack. It is much more of a precautionary measure to reduce the risk of cracking. Eggs placed in water at room temperature are also often even less likely to burst because the air is not abruptly heated from refrigerator to cooking temperature.
Organic eggs also often have a much thicker and more robust shell – and are less likely to crack for this reason. However, this is not always true for all eggs from the farmer.
“Predetermined breaking point”
Cooking puts a lot of pressure on the eggshell. If the shell is closed, the egg could crack because of this.
If the continuous shell is broken at one point by pecking the egg, the pressure forces that occur can be better dissipated and the egg often remains intact.
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