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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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.