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Have you ever went up against a Funnel Web Spider? Or do you see them very much in your area? I'd hate to run into one (or more likely a group) of them.
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Eggs don't seem to be as easy to peel as they were 20 years ago, i think the chickens are much less healthy these days and the undershell membrane is weak.
To make hardboiled eggs easier to peel I double boil, ie bring them to boil then turn the pan straight off. Wait 5 minutes, then bring it up to boil again, then likewise turn it straight off. Then allow a slow cool down in the same water. By the time the water is safe to put your fingers in and get the eggs out the shells will practically fall off.
The worst way is to bring the eggs to boil once, then take them straight out and cool them quickly in cold water! You'll lose half your egg by the time you finally break the shell off.
For hard boiled eggs, the cooking technique seems pretty easy with much more relaxed timing constraints: boil for long enough, peel, eat. To make peeling easy I always cool them quickly in cold water then preferably peel straight away unless being kept for later use.Are you aiming for soft-boiled eggs or hard-boiled? The timing would be critical for soft-boiled.
I don't want furious boiling just to make the project easy. Gentle boiling for a timed period the aim.
To keep a litre of water near boiling point, it would need to wait until it goes off the boil and notice the reduced temperature to know that the heat must be re-applied. That's a slow control loop IMO when the whole process is only ~3mins.
That's why I was considering using the sound of boiling (cavitation as someone above said) which I still suspect is a better indicator of how vigorously it's boiling. No-one seemed keen on this and I don't know how to use sound in this way. So back to using temperature as the control variable.
That would be my first step.Someone said that keeping it just under BP would be easier and may make no practical difference to cooking the eggs, so I'll try that to start with.
64 °C Thick white is setting. Thin white is also setting but to a lesser degree. Gel like. Yolk also began to solidify.
Yolk expanded.
68 °C The whites have set. The yolk is relatively solid. Yolk holds its shape. Overall, the egg is a little bit more than soft boiled.
75 °C Yolk is still getting more solid. Yolk can now break apart into separate solid pieces.
That would be my first step.
A quick google found this result from measurements made with eggs heated in a constant-temperature water-bath:-
So it isn't necessary to boil the water and a simple temp sensor should suffice for control.
Hi again,
I forgot to mention that hard boiled eggs and scrambled eggs are considered safer for human consumption. That's because of the temperature required to produce an egg where are the parts are firm not liquid. I dont know what the risk is however, but there is some small risk unless cooked until firm.
CDC said:Cooking reduces the number of bacteria present in an egg; however, a lightly cooked egg with a runny egg white or yolk still poses a greater risk than a thoroughly cooked egg. Lightly cooked egg whites and yolks have both caused outbreaks of SE infections. Cooked eggs should be consumed promptly and not be held in the temperature range of 40 to 140°F for more than 2 hours.
I have no idea. Some adjustment would be necessary for barometric pressure. Yet another input to the microWas this taken at sea level or was it taken at another elevation?
I have no idea. Some adjustment would be necessary for barometric pressure. Yet another input to the micro. Here's the link:
https://www.google.co.uk/url?sa=t&r...xOedJEXIxgfo89wfGFR_R8w&bvm=bv.42080656,d.d2k
Why rapid boil? My intention was to control the heating element by switching the current. It must be possible to have gentle, controlled boiling, but maybe not easy or not worth the bother if there's an easier way to cook eggs.You might want that rapid boil, based on the type of kettle I seen it wouldn't be practical. It looks like a tea pot to me. If it had a stopper would be perfect for my suggestion.
What type of optical sensor? Does it 'see' the steam escaping?So, use dual sensing, one is Temp and the other physical. I was thinking that putting a stopper for steam release and a optical sensor on the lid. Much that same as a (Old style Tea Kettle)
I think it might be interesting to have temperature and something else. Humidity? I did get a sensor not long ago but it doesn't claim to be at all accurate and I haven't tried using it yet. I thought of using that to detect a drop in the moisture content of air rising from a bread toaster so I know when it's done.Yes and no. If you have dual you would know approximate temp is achieved and the stopper would activate the Optical Sensor verifying it. Run this in a Pic Program to count down time x = 3min. If you want hard boil have a switch activate a second program for hard boiled eggs, the first program being soft.
I really think you have a fun little project, I'll be watching to see the out come.
Good Luck
Why rapid boil? My intention was to control the heating element by switching the current. It must be possible to have gentle, controlled boiling, but maybe not easy or not worth the bother if there's an easier way to cook eggs.
showed you a tea pot? No - Here be teapots! I make tea by boiling water in a kettle and pouring onto tea in the pot. It's a dying art!
very reluctant to seal it.
type of optical sensor? Does it 'see' the steam escaping?
, I think so. But as I said in the OP I'm a bit slow in getting on with things.
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