An egg floats in saltwater if the water is denser than the egg. The salt adds density to the water, but if there is not enough salt, the egg sinks.Know More
The more salt that is added to the water, the higher the egg or other less dense object floats. The density comes from the amount of molecules present in the water. Saltwater has more molecules than fresh water. Thus, varying amounts of salt can be added to water to have the egg float in different spots, such as the middle of the glass. Another factor to consider is temperature. Cool water is significantly more dense than warm water.
The rule of less dense objects floating in denser water applies to larger scenarios as well. It is easier for a person to stay afloat in the ocean than in a swimming pool. Ships can easily float because they spread their density out on the surface and because some ships have air pockets, which is much less dense than water.
This concept even applies to scuba diving. Divers must make sure that in saltier water they wear more weight so that they can move and actually sink. Some have to double their body weight to adequately dive.Learn more about Dairy & Eggs
For a perfectly poached egg, bring water, 1 teaspoon salt and 2 teaspoons vinegar to a simmer. Crack the egg into a small cup and use a spoon to get the water moving quickly. Add the egg, turn off the heat, cover and let cook for five minutes.Full Answer >
To microwave an egg, lightly coat the inside of an 8-ounce coffee mug with cooking spray and crack two eggs into the mug. Beat them with a fork and add salt and pepper to taste. Microwave for 45 seconds, scramble with a fork and microwave for another 45 seconds.Full Answer >
Make a bouncy egg by soaking a raw chicken egg in vinegar for three days, then scrape away what is left of the shell. The acetic acid in the vinegar eats away at the shell and produces a firm, bouncy egg with a waxy outer coating.Full Answer >
Martha Stewart suggests boiling eggs and letting them sit for 12 minutes to get the perfect hard-boiled egg, although the idea of perfection varies depending on individual taste. Dropping the egg into already-boiling water is more precise than starting from cold water for softer boiled eggs.Full Answer >