Eggs can explode in the microwave when heated for a very short time due to the rapid buildup of steam and pressure inside the egg. This happens because eggs have a shell that is impermeable to moisture, which prevents the steam from escaping.
When an egg is heated in the microwave, the energy from the microwaves quickly penetrates the eggshell and reaches the egg's liquid interior. As the liquid heats up, it begins to vaporize and turn into steam. Since the eggshell traps the steam inside, pressure builds up rapidly.
As the steam pressure continues to increase, it eventually exceeds the structural integrity of the eggshell, causing it to crack or explode. The sudden release of steam and pressure can lead to a messy and potentially dangerous situation, as the hot egg contents may splatter or burst out.
To prevent eggs from exploding in the microwave, it's essential to create a pathway for the steam to escape. This can be achieved by piercing the egg's shell before microwaving it. You can do this by gently pricking the top or bottom of the egg with a fork or a small pin. This will allow the steam to escape gradually, reducing the risk of an explosion. Additionally, microwaving eggs for shorter periods and at lower power levels can also help prevent explosive incidents. However, it's important to note that it's generally best to avoid microwaving whole eggs in their shells to minimize the risk altogether.