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What else can I help you with?
What is the definition hardboiled egg?
It is an egg that has been boiled in water for a couple of hours.
What preparation method for eggs is the lowest in calories?
hardboiled egg
How can you get a non hardboiled egg to survive a drop from a two story building?
Place the egg in a bottle filled with water and attach a parachute.
What do you call a frozen egg it a joke?
The joke what do you call a frozen egg is funny. A frozen egg is called a cold egg.
Why would it be difficult to cook an egg to a hardboiled stage at the top of a mountain?
It would be difficult to cook an egg to a hardboiled stage at the top of a mountain because water boils at a lower temperature at higher altitudes due to the lower air pressure. This means it would take longer to heat the water to a high enough temperature to cook the egg thoroughly.
When was Hardboiled Rose created?
Hardboiled Rose was created on 1929-03-30.
Would a hardboiled egg float best in regular water salt water or sugar water?
Oh, dude, let me break it down for you. A hardboiled egg will float best in salt water because salt makes the water more dense, allowing the egg to float higher. So, if you're ever in a situation where you need your hardboiled egg to float like a majestic little buoy, go for the salt water. Just don't forget your seasoning!
What is the shelf life of unshelled hardboiled egg refrigerated?
This is a popular snack these days. It will last a long time because the shell has not been broken. About 1 to 2 weeks.
If an egg is on the counter for a month and 7 weeks?
unless it is frozen it's a rotten egg
Is a frozen egg heavier than unfrozen?
No. Take a raw egg and freeze it and it does not magically transform the weight. It will be denser while it remains frozen, but the weight remains the same.
Why hardboiled egg are chemical change?
Cooking a hardboiled egg involves denaturation of proteins in the egg white, where heat causes the proteins to unfold and form a new structure. This process is irreversible, making it a chemical change. Additionally, the Maillard reaction between the proteins and sugars in the egg during cooking leads to the distinct color and flavor changes, further indicating a chemical transformation.
Can the temperature at which the egg is stored make the shell harder?
No.
