Tried boiling Egg in a microwave oven today. Started off with an Egg weighing 43 grams (without the shell). Put it in microwave oven at 150 degree centigrade for 20 minutes. The temperature of the egg when I took it out was 85.2 degree centigrade.
I wanted the egg to be at 65 degree centigrade for the perfect egg. Will need calibrating the time on the microwave oven.
Power consumed by the microwave oven was 0.34 KW H.
- At the beginning of the month, this would cost 82 paise.
- Around the 7th of the month, this would cost 125 paise.
- Around the 15th of the month, this would cost 165 paise.
- Around the 25th of the month, this would cost 199 paise.
If I boil 4 eggs every 3 days, the total cost of boiling eggs in our microwave oven in a would be 1554 paise (246p + 250p + 660p + 398p = Rs. 15.54).
This seems like a good bet. The cost of boiling the eggs using the Gas Stove would be higher. The added advantage is that boiling eggs in the microwave does not need any water (a rare commodity in Bangalore). So, this will lead to Water Conversation as well.
If all the people in our apartment give me the eggs to boil for their breakfast, I could boil all the eggs required by the 40 families at around Rs. 100 per month. If I charge Rs. 2 per day per family for boiling the eggs, this would generate about Rs. 50 per day. This would mean about Rs. 1000 per month for me and about Rs. 25 per family in the apartment. This is Rs. 900 profit per month for me.
The idea is that Egg if boiled with the shell needs water. What I did was broke the egg without disturbing the yolk. So, in the egg-shaped microwave vessel, the inside of the egg retained its shape. So, after microwaved, it came out in the shape of the egg.
There is one issues however and that is “Salmonella“. “Salmonella” is found it in the shell of the egg. So, that is why Eggs need boiling for at least 45 minutes before they are consumed. If you can control the temperature of the water at 57 or 60 or 61 or 62 or any other temperature unto 70 degree centigrade, then you can get the egg without “Salmonella” effect if the Egg is put in this water for at least 45 minutes. This is very difficult at home, especially cooking in a gas stove (where the temperature always raises). Hotels use thermostat controlled water buckets with immersion rods.
With this technique, raising the temperature to 60 to 70 degrees centigrade without the shell cooks the egg well and kills the “Salmonella” virus. So, this not only saves energy, it also is better for health. I tried this today and any of the stated inferences has not been confirmed by any Medical Specialist or any Scientist.
Salmonella bacteria can survive for weeks outside a living body, and they are not destroyed by freezing. Ultraviolet radiation and heat accelerate their demise; they perish after being heated to 55 °C (131 °F) for 90 min, or to 60 °C (140 °F) for 12 min. To protect against Salmonella infection, heating food for at least ten minutes at 75 °C (167 °F) is recommended, so the centre of the food reaches this temperature.