We all know Shenzhen is hot, but this past weekend, a few intrepid residents carried out two separate eggs-periments that confirmed our worst fears: the city's high summer temperatures can literally cook eggs.
According to Shenzhen Evening News, two guys cracked a raw egg directly on the floor of an apartment balcony, while one woman did her study on a rooftop. The results, however, were the same (if unappetizing). After about approximately 50 minutes each, the yolks of the eggs placed outside solidified. If they hadn't been placed on the ground, they might have even been edible.
Luckily for us curious Shenzheners, both experiments were thoroughly documented in photo form. You can check the steps of the cooking process below:
Experiment 1
On a blistering Saturday afternoon, two men decided to crack an egg on a balcony and wait to see what happened.
After 15 minutes, nothing seemed to have changed. When the egg still appeared the same at the 30 minute mark, the bored experimenters decided to crack open a can of beer and settle in.
After 45 minutes, in a fit of desperation, they added a splash of soy sauce.
When after 50 minutes the egg still appeared raw, one of the frustrated observers poked at the yolk with an eggshell fragment. It didn't budge; in fact, it had solidified. Despite appearances, the heat of the afternoon did manage to cook the yolk all the way through.
Although happy that their experiment had turned out to be successful, the two men passed on actually eating the egg.
Experiment 2
A female student decided to do her own experiment elsewhere in the city. In order to achieve the desired result – a nicely cooked egg – she chose a metal surface on a rooftop. Not the cleanest place, but effective, or so she hypothesized.
What had seemed like a promising start was slightly marred when she cracked the egg only to have the yolk and white splatter everywhere. Yuck.
Still, she persevered, and the early results certainly seemed promising.
After just 10 minutes, parts of the yolk began to cook, and visibly – you can make out the bubbles forming.
By the 15 minute mark the yolk's color had turned darker and the edges looked like they had set. Victory seemed close at hand.
40 minutes after she first cracked the egg, the experimenter's attempt had condensed into this mess. Not exactly fried, but certainly not raw anymore.
Consider this a lesson learned. After seeing what Shenzhen's heat can do to an egg in less than an hour, we advise our readers more strongly than ever to stay indoors and keep the AC on during the blazing-hot midday hours; or, at the very least, stay hydrated people!
[Images from Shenzhen Evening News via SZNews.com]
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