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The egg steamer paradox

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Title
The egg steamer paradox
Author(s)
Sergej Flach; Parnovsky, S; Varlamov, A A
Publication Date
2022-03
Journal
Physics Education, v.57, no.2
Publisher
Institute of Physics
Abstract
© 2021 IOP Publishing Ltd.Why do we need to pour less water in an egg steamer to prepare more eggs to the same degree of ‘doneness’? We discuss the physical processes at work in the electric egg steamer and resolve this seeming paradox. We demonstrate that the main heat transfer mechanism from steam to egg is due to latent heat through condensation. This not only explains the paradox, but also allows us to estimate the amount of water reduction. Comparing the preparation time to the one for traditional boiling, we estimate the eggshell temperature during steaming. We also describe the device design and provide further theoretical estimates and experimental kitchen measurement data for this appealing kitchen experiment that can be easily accomplished at home.
URI
https://pr.ibs.re.kr/handle/8788114/11226
DOI
10.1088/1361-6552/ac3930
ISSN
0031-9120
Appears in Collections:
Center for Theoretical Physics of Complex Systems(복잡계 이론물리 연구단) > 1. Journal Papers (저널논문)
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