# Exploding egg yolk **URL:** \ **Category:** Factual Questions\ **Created:** [May 30, 2003, 10:34pm UTC](https://boards.straightdope.com/t/exploding-egg-yolk/178642 "2003-05-30T22:34:54Z")\ **Posts on this page:** 5\ **Page:** 1
**Author:** ![panache45](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/panache45/32/64_2.png) [@panache45](https://boards.straightdope.com/u/panache45)\ **Post date:** [May 30, 2003, 10:34pm UTC](https://boards.straightdope.com/t/exploding-egg-yolk/178642/1 "2003-05-30T22:34:54Z")
I was frying a couple eggs the other morning (it’s ok, I’m doing Atkins), when all of a sudden there was a loud popping noise, and egg yolk splattered around the kitchen. What was left of the egg tasted all right. I imagine some yolks are held together by tougher membranes, and when the contents are heated surely they must expand, but I’ve never even seen a yolk even squirt out when punctured, let alone explode. Has anyone else ever experienced this? What was it about this particular egg that caused this to happen? ---
**Author:** ![milk\_milk\_lemonade](https://avatars.discourse-cdn.com/v4/letter/m/ecccb3/32.png) [@milk\_milk\_lemonade](https://boards.straightdope.com/u/milk_milk_lemonade)\ **Post date:** [May 30, 2003, 11:38pm UTC](https://boards.straightdope.com/t/exploding-egg-yolk/178642/2 "2003-05-30T23:38:50Z")
I hope this isn’t off topic - please be sure to “correct” me if so…! I sometimes “boil” eggs in the microwave - you crack the egg into a plastic container that is itself egg shaped, but in two halves so you put the liquid in and pop the top on. You nuke it for about 60 seconds and get tasty, if slightly rubbery, boiled egg. Thing is, it always explodes violently making interesting lava lamp patterns inside the microwave. I now fix the two halves together with a strong elastic band before cooking. I’d bet the same kind of thing happened in your case, the white somehow sealed the yolk which remained liquid until POW. Glad you weren’t stood in the way… ---
**Author:** ![Lsura](https://avatars.discourse-cdn.com/v4/letter/l/7993a0/32.png) [@Lsura](https://boards.straightdope.com/u/Lsura)\ **Post date:** [May 30, 2003, 11:47pm UTC](https://boards.straightdope.com/t/exploding-egg-yolk/178642/3 "2003-05-30T23:47:13Z")
**milk milk lemonade** , I thought I’d heard this so I went looking for a cite: [From this page:](http://www.georgiaeggs.org/pages/microwavecooking.html) > [@](#): > > Always use a wooden pick or tip of a knife to break the yolk membrane of all unbeaten eggs before microcooking to allow the steam to escape. I have never seen a fried egg explode during cooking, but I imagine it would also tie in with the yolk membrane. ---
**Author:** ![Archergal](https://avatars.discourse-cdn.com/v4/letter/a/c89c15/32.png) [@Archergal](https://boards.straightdope.com/u/Archergal)\ **Post date:** [May 31, 2003, 3:18am UTC](https://boards.straightdope.com/t/exploding-egg-yolk/178642/4 "2003-05-31T03:18:56Z")
I was making hard-boiled eggs a while back. I put them in the pot and added the water and started them boiling. And forgot about them. About 40 minutes later, we were in the bedroom and heard a _bang_. The eggs had exploded in the pot. It took us a while to get the egg off the ceiling of the kitchen. Never again… ---
**Author:** ![Q.E.D](https://avatars.discourse-cdn.com/v4/letter/q/51bf81/32.png) [@Q.E.D](https://boards.straightdope.com/u/Q.E.D)\ **Post date:** [May 31, 2003, 3:26am UTC](https://boards.straightdope.com/t/exploding-egg-yolk/178642/5 "2003-05-31T03:26:07Z")
> [@](#): > > _Originally posted by Arhcergal_ > **I was making hard-boiled eggs a while back. I put them in the pot and added the water and started them boiling.** No no no! Here is the proper method for hard cooking eggs: Put your eggs in sufficient water to cover them completely. Heat until the water just reaches a steady boil. Turn off the heat and _cover the pot_. Allow the eggs to sit in the pot for 15 minutes. Drain the water and fill with _cold_ water from the tap. Allow to sit for 5 minutes. Drain and enjoy! Result: perfectly cooked eggs with no green stuff on the yolk nor rubbery whites from overcooking.