JPS60126062A - Cooking hard-boiled egg - Google Patents

Abstract

PURPOSE:To obtain a hard-boiled egg by using an electronic oven in a short time, by putting an egg in a solution of salt with a given concentration and volume, irradiating it with microwave. CONSTITUTION:Water containing about 5g salt and the egg 2 are put in the inverted truncated conical container 1 having size to keep about 100ml water based on 1 egg, the container is put in a heating chamber of an electronic oven, heated by microwave heating (about 500W power), to given a hard-boiled egg having clearly solidified vitellus in about 6min and 30sec. A soft-boiled egg can also be prepared by increasing salt concentration.

Description

DETAILED DESCRIPTION OF THE INVENTION Technical Field The present invention relates to a method for cooking boiled eggs using microwave heating.

<Prior art> In the past, it was believed that boiled eggs could not be heated in a microwave oven because they would explode due to microwaves, and heating in a microwave oven was prohibited because boiled eggs or fried eggs could burst if reheated. .

This occurs because when the microwave directly heats the egg yolk, the yolk is heated first and the internal pressure increases.
Even when you boil eggs in water, if you don't add a considerable amount of water, they will explode, so it usually takes less time to boil eggs in hot water using gas, etc. There was no advantage to using a microwave.

<Objective> The present invention has been made in view of the above-mentioned points, and an object of the present invention is to cook boiled eggs in a short time by microwave heating.

Structure> In order to achieve the above-mentioned object, the present invention is characterized in that boiled eggs are cooked by placing the eggs in a saline solution of a predetermined concentration and a predetermined volume and irradiating the eggs with microwaves. be.

<Example> Hereinafter, one embodiment of the present invention will be described based on the drawings.

FIG. 1 is a cross-sectional view showing a container 1 used for cooking boiled eggs. It has a size that can hold 100 cc of water for one egg 2, and has a small diameter of 52' and a large diameter of 6 oφ and a height of 100 mm. It has an inverted truncated cone shape. The water in the container 1 contains about 5rr (1 teaspoon) of salt.

Next, the container I having the above structure is placed in a microwave oven (not shown).
When the eggs are placed in a heating chamber and subjected to microwave heating (output 500 W), after about 6 minutes and 30 seconds, the eggs are perfectly hard-boiled to the yolk, resulting in boiled eggs.

FIG. 2 is a graph showing the condition of boiled eggs depending on the concentration of salt water, with the horizontal axis representing the finished state of the egg and the vertical axis representing the weight of salt in water 101σ. In addition, in Figure 3, the horizontal axis is the number of eggs,
This is a graph showing heating time characteristics when heating time is plotted on the vertical axis, and data is shown when 100 cc of water is placed in the container 1 and 1 teaspoon (approximately 5 g) of salt is added. According to this, it takes about 6 minutes and 30 seconds for one egg, and about 10 minutes and 30 seconds for four eggs, compared to about 12 degrees for one normal boiled egg made by boiling water. You can make boiled eggs in a fairly short amount of time. When placing eggs in salt water and irradiating them with microwaves,
When the salt concentration exceeds a certain value, the microwaves penetrate through the salt water, and the egg becomes solid from the outside, almost the same as when boiling an egg by diving with a gas fire. It is possible to make boiled eggs in a state where the egg gradually begins to burst and does not burst.

As shown in FIG. 2 above, as the weight of the salt contained in the brine increases, boiled eggs with a sufficiently hardened yolk can be obtained.

<effect> As explained above, the present invention is directed to a predetermined concentration.

By placing eggs in a predetermined volume of salt water and irradiating them with microwaves, it is possible to make boiled eggs in a short time, and it is also possible to make half-boiled eggs by slightly increasing the weight of salt. Therefore, it is possible to provide an extremely practical boiled egg cooking method.

[Brief explanation of the drawing]

Fig. 1 is a sectional view of a container for cooking boiled eggs used in the present invention, and Fig. 2 is a sectional view of a container for cooking boiled eggs according to the concentration of salt water.
···egg. Agent Patent Attorney Aihiko Fukushi (and 2 others) Figure 1 Figure 2 Figure 3

Claims (1)

[Claims] 1. A boiled egg cooking method characterized by preparing boiled eggs by placing eggs in saline solution of a predetermined concentration and predetermined volume and irradiating the eggs with microwaves.