PREPPER TIP: Waterglassing eggs...Preserve fresh eggs at room temp for up to 2 years. Here’s how:
(media.greatawakening.win)
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You have to be careful with temperature too.
If you put an egg in water that is colder than the egg it can suck in contaminates.
Use same temperature or ever so slightly warmer water.
I let eggs and water stand in the same room for a while.
I don't think osmotic pressure works that way. I think it is always due to the concentration gradient across a membrane, unless the temperature affects the porosity of the membrane (which may lend credence to what you're suggesting)
This is not from osmotic pressure. This is from temperature expansion/contraction.
I think the permeability stays about the same.
It's seemed backwards to me at first -- cold shell would shrink -- positive pressure.
But, I think it works on the gas temperature/pressure in the egg's air pocket.
When the gas in the air pocket gets cold it sucks in,
warm, it pushes out.
Oh yikes. I'm glad you mentioned this. When cooling just boiled eggs, I've always put them in cooler water to make them cool enough to handle.
Boiled eggs doesn't matter -- you are going to peel them anyway.
You are cooking them. I am talking about washing them.
When washing RAW eggs you don't want to suck in contaminates.
If you wash with slightly warmer water it makes a positive pressure inside.
Washing with cooler water makes a negative pressure inside.
If you wash an egg in cold water you will later see little spots inside the shell.
Oh, I see. Alright, thanks.