Quote:
Originally Posted by skysidhe
eww I have never nuked an egg! You bachelor you.
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My mother had boiled and dyed some Easter eggs. We brought some home to make egg salad but the yolks were still liquid. I had the bright idea of peeling and microwaving them, which seemed to work fine... until I bit into one (still hot). The sumbitch nearly blew my teeth out and they were real teeth. I figured it was because the white was already cooked from boiling, and trapped the pressure in. Wrong! Starting from raw, the damn things explode too, but at least they don't wait until you bite them.
Quote:
Originally Posted by skysidhe
I don't know. Bruce has probably been cooking with a microwave since the dawn of time and he is totally non autistic. I think.
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Since 1973.
Quote:
Originally Posted by Cloud
I read that too!
Dr. weil says:
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Even plastics labeled microwave safe, can melt if there is fat (grease, butter, cheese) directly in contact. Water can only get to 212 degrees (sometimes under certain conditions superheated), but fat can get to several hundred degrees.