To scramble eggs in the microwave, you put them into a bowl and whisk them like normal. From there, you put them in the microwave for 2 minutes. Take them out, stir, and put them back in for another minute.

Absolutely. If you want to use them right away, then put them in cold water until you can handle them long enough to peel them (about 10 or 15 minutes). But if you don't need them right away, they can be put in the fridge for a few days and peeled anytime. You can boil up a few and then eat them as hard-boiled eggs during the week. Or boil up eggs ahead of time to make into deviled eggs the next day.

the same way as any other eggs but very very fast since they are so small. In a pan, whether scrambled or fried, when they look done they are. If boiling them I would start with room temperature water and guess it will take less than 2 minutes after the water boils maybe even less than 1 minute then shock them in ice water.

I am pretty sure that you smell them but not completely. There are probably loads of ways to tell but that's how I tell

Put an egg (raw and still in the shell) into a bowl of cold water. If it sinks it's good, but if it floats it's gone off.

They were invented when a teridactal layed an egg on a huge rock that just happened to be covered in trans-fats [it was 94 degrees Celsius outside] so a cave man waked along and ate some. The cave man liked it so he decided to invent trans-fats to help him make more fried eggs. answered by a really smart guy [peace]

i am not sure but i think it is endothermic

It was commonly believed that adding salt to water lowers the boiling temperature of water and causes it to boil faster, however this was shown to cause such a small change that it was rendered insignificant (however covering the pot will decrease loss of heat and will cause the water to boil faster than an uncovered pot).

Adding salt to water essentially only adds flavor to the pasta that you are cooking, so adding salt before or after the water is boiling really doesn't matter. What does matter is that you add the salt before you add the pasta.

The best way to boil medium egg is to leave on the stove for at least three and a half minutes.

THERE IS NOT a correct weight but the weight of 12 eggs is around 1 kg.....Also it depende on the eggs

Yes, you can feed newborn robins well mashed up hard boiled eggs but only the yolk. You should feed it with tweezers to represent the mother's beak too. Also make sure you give it water but not in a bowl. Do it the same way you would feed it but with water droplets on you finger or with a needleless syringe (duh!). You can feed it that way too.

White vinegar. If it is 5% acidity ( 50 grain ). Yes .

Overcooked food has been cooked to much. Undercooked food has been not cooked enough and raw food is not cooked at all.

A large egg weighs about 63-73 grams.

Most people over cook their hard boiled eggs. Hydrogen sulphide generated by the decomposition of sulphur-containing amino acids in the white will react with iron in the yolk causing a (harmless) grey-green film of ferrous sulphide to form on the surface of the yolk.

Put 2 week old eggs (fresh eggs are hard to peel, and by the time eggs reach the store they are about a week old) in saucepan covered by a inch of water.

Bring to a rolling boil on high.

Immediatly reduce heat to medium and leave for 10 minutes.

Put eggs into ice water for a few minutes.

Peel.

I always boil eggs for at least 20 minutes just to be safe.

A hard boiled egg is cooked until solid all the way through, a normal 'soft' boiled egg the centre yolk will still be runny, To test the egg you need to do is spin the egg on a flat surface, if the egg is soft boiled it will wobble because part of the egg is still liquid, if it is hard boiled it will spin on end, because the contents are solid.

Well,first you take a bowl...heat an pan on the oven...crack two-three eggs into the bowl...add some ground pepper and salt if you want...scramble it together...put the mixture onto the pan(without the bowl!)...mix the mixture with a wooden spoon in the pan...continue mixing,and if you want add cheese,tomatoes,onions or peppers,anything really!!

Firstly, you crack the egg, then you separate the white from the yolk, then you put it in the bowl, then you go to your drawer and grab a hand beater, then you place the beater in the bowl, then you start winding the handle looking thing on the hand beater, and you keep doing this until the egg white is throthy.

BUM

Firstly, you crack the egg, then you separate the white from the yolk, then you put it in the bowl, then you go to your drawer and grab a hand beater, then you place the beater in the bowl, then you start winding the handle looking thing on the hand beater, and you keep doing this until the egg white is throthy.

BUM

The first stage of beaten egg whites is the foamy stage. In this stage, the bubbles form on the surface, but not all the white is broken up. The foam is unstable, still fluid, and it starts to become opalescent. The air cells are variable in size but are generally quite large. At this stage, acid salt and vanilla are added. The second stage is soft peaks. The air cells are medium fine and all the white exists as foams. The foam is fairly stable although slight drainage is possible. The mixture is shiny and flows readily in the bowl. The mass is elastic and soft peaks fall over to near the base of the foam as beater is lifted from the foam. More sugar is added during after this stage. The third stage is the stiff peaks. The air cells are fine and the mixture is very white and opaque. The foam is quite stable although some drainage will occur with prolonged standing. The mixture is shiny, elastic, flows slowly in the bowl. Egg whites for soufflés and omelets are beaten to this stage. Egg whites and sugar are beaten to this stage for angel cakes and pie meringues in order to retain elasticity. Finally, dry is the last stage. The air cells are very fine. The mixture is extremely white but dull. It is not stable and will not flow in the bowl. The mass is brittle and inelastic; peaks remain at rigid points. This stage is usually avoided. Reconstituted, dehydrated egg whites must be beaten to this stage for all products including commercial angel cake mixes.

I would have to say no

The difference between a cooked egg and a raw egg is that when a egg is cooked the clear/yellow gooey stuff turns white and turns into a solid. A raw egg doesn't have the white stuff because it has not been added to heat. This is an example of a chemical change.

It's definitely not good for the turtle! Many turtle species are endangered and it could be illegal if you eat those varieties.

12 time as long as you normally boil an egg. So for me 30 mins.

Eggs are symbols of life and fertility and were used in Springtime rituals and celebrations long before Christianity spread through the Roman Empire. When Christianity was imposed on various cultures, old symbols and rituals were reinterpreted and given "Christian" meanings. Instead of representing the fertility of the Goddess, eggs became symbols of the Holy Trinity because each egg is one unity with three elements: shell, white and yolk. Another metaphor compares the egg's hard, apparently lifeless shell to the stone tomb of Jesus Christ, who emerged from the tomb in somewhat the same way as a living chick hatches from an egg. Boiled eggs are more convenient than raw eggs to decorate, give as gifts and use as decorations on Easter.