what happens to a raw egg in the microwave???
157410
It gets cooked. If it's still in the shell, it will explode.
740225
That's certainly one of the more bizarre questions I've seen in Zoology. \n\nAll  cellular telephones can break an egg. It's simple.\n\na) pick up egg.\nb) hit egg with telephone. \nc) clear up mess.\n\nGood luck. :-P
70997
Several things can happen.  Soaked in vinegar for several hours, the shell becomes pliable from decalcification, allowing you to insert it in a narrow necked bottle.\n\nWhen boiling eggs, adding vinegar to the water will coagulate (denature) the albumin if the eggshell cracks, preventing it from creating egg drop soup.\n\nAnd as vinegar has a higher density than watr, eggs will float more easily, expeially if the eggs are stale.
53854
When you carefully analyze the risk of contracting salmonella from raw eggs, you will find that it is actually quite low. A study by the U.S. Department of Agriculture earlier this year showed that of the 69 billion eggs produced annually, only 2.3 million of them are contaminated with salmonella. So simple math suggests that only 0.003 percent of eggs are infected. The translation is that only one in every 30,000 eggs is contaminated with salmonella. Salmonella infections are usually present only in traditionally raised commercial hens. If you are purchasing your eggs from healthy chickens this infection risk reduces dramatically. Remember, only sick chickens lay salmonella-contaminated eggs. If you are obtaining high quality, cage-free, organically fed, omega-3 enhanced chicken eggs, the risk virtually disappears.\nGuidelines To Ensure That You Are Consuming Fresh High- Quality Eggs\n\nYou can go to the American Egg board for a great overview of eggs. \n\nAlways check the freshness of the egg right before you consume the yolk. \n\nIf you are uncertain about the freshness of an egg, don't eat it. This is one of the best safeguards against salmonella infection. \n\nIf there is a crack in the shell, don't eat it. You can easily check for this by immersing the egg in a pan of cool, salted water. If the egg emits a tiny stream of bubbles, don't consume it as the shell is porous/contains a hole.\n\nIf you are getting your eggs fresh from a farmer it is best to not refrigerate them. This is the way most of the world stores their eggs; they do not refrigerate them. To properly judge the freshness of an egg, its contents need to be at room temperature. Eggs that are stored in the fridge and opened immediately after taking them out will seem fresher than they actually are. Eggs that you want to check the freshness of should be kept outside the fridge for at least an hour prior to opening them.\n\nFirst, check all the eggs by rolling them across a flat surface. Only consume them if they roll wobbly.\n\nOpen the egg. If the egg white is watery instead of gel-like, don't consume the egg. If the egg yolk is not convex and firm, don't consume the egg. If the egg yolk easily bursts, don't consume the egg.\n\nAfter opening the egg you can put it up to your nose and smell it. If it smells foul you will certainly not want to consume it.
636899
A reverse microwave that makes things cold extra quick. Like a fast version of a freezer, if that makes sense? :-/
1168472
Rotten egg!!! Have u ever really smelled a rotten egg?!?!?!?!? If a rotten egg breaks...Oh my God...it can wipe a whole room out for a whole day!
120719
yes, you should keep the door open for a while and clean it often or leave a piece of dry charcol for an hour.\ntry this recipe i just tried it is GREAT it cleans like magic and leaves the microwave smelling good too\n1 Cup water \n1 Fresh lemon sliced \n  \n1. Boil a cup of water with lemon slices in your dirty microwave for 20 seconds.   \n2. This will loosen the hardened food particles inside and your microwave will look brand NEW!
1886
If you're talking about microwave ovens, the microwave heats up the water molecules in an egg, creating steam which builds up enough pressure to cause it to explode.
193915
If you aren't sick by now you should be fine.  E-coli and salmonella hit within several hours.. unfortunately you didn't keep the sandwich so your evidence is gone.. that leaves little remedy.  \n\nIf you even START to get sick.. go to the hospital and tell them you're pregnant and were exposed to raw chicken.
510136
Do NOT eat raw eggs.  There is a very real danger of salmonella poisoning present.  An acquaintance  described her case of salmonella  poisoning to me many, many  years ago, and I never forgot her story.  Believe me, this disease is no joke:\n\n“The main sources of Salmonella poisoning are egg yolks from infected chickens, raw and undercooked poultry and other meats, dairy products, fish, and shrimp. The bacterium is also found in many other foods. Egg yolks may be the most serious problem. The CDC estimates that 1 out of every 50 Americans consumes contaminated egg yolk in a year. Salmonella poisoning can be avoided by thoroughly cooking any of the foods in which it occurs.”
1092882
I've never heard any evidence to lead me to believe that is true, but that does not mean it isn't of course.\n\nI do know that it is a really bad idea to eat in a microwave oven. Very uncomfortable, and if anyone turns it on, you can be seriously injured. Avoid doing so whenever possible.
1079905
Microwaves cause the water molecules in the food to vibrate rapidly making heat from the friction.  No harm if you don't tamper with the oven's seals etc.
3256
Don't heat it just put it out to room temperature and leave it out for awhile, then give it to your baby. And sorry, your question is incorrect.
730854
Gently place egg in water...observe it floating.
787727
Yes. You should not even have one in the house. Microwaved water will not sprout a seed.
1130618
Toss it in the microwave for 30 seconds.  The end will peel up a bit.
1044090
It wouldn't explode. An egg is made of mostly protein, cholesterol, and fat. Without cooking, the long strings of protein in the egg are folded into a certain ball-like shape, kinda like a messy scrunched up ball of hair. When you add energy to the egg by boiling it, it's like adding a blowdrier to a handful of hairs and it rearranges everything into a different orientation, eventually making the different protein strings turn into a shape that will let them stack or associate with each other more easily. When that happens, that's when the consistency of the egg goes from a gooey fluid to something solid. Giving the egg more heat over a longer period of time is just like keeping that hairdryer on the ball of hair longer--once it gets solid, nothing really happens. UNLESS you use extreme heat (like 400 degrees or higher) then maybe eventually the egg will get so much energy that it catches on fire and if any portion heats up faster than the rest, you might get an explosion.