Can peeled boiled eggs be heated in the microwave

It is generally not recommended to heat peeled boiled eggs in a microwave oven. Microwave heating may cause a sudden increase in internal pressure of eggs, leading to bursting, but if controlled properly, the risk can be reduced. When microwave oven is used to heat peeled and cooked eggs, the water quickly vaporizes and forms high-pressure steam between the yolk and egg white. Due to the removal of the eggshell, steam cannot be slowly released through the micropores of the eggshell, which may suddenly break through the protein layer and cause the egg to burst. High temperatures can also cause the yolk texture to harden, producing hydrogen sulfide gas that makes the edges of the egg turn green. Using a microwave oven cover to leave ventilation holes, or cutting the egg in half and heating it at low to medium power for a short period of time, can reduce the probability of bursting.

In special circumstances where rapid heating is required, boiled eggs can be soaked in hot water for indirect heating, or reheated in a steamer over water. When heating in the microwave, it is necessary to make a few shallow marks on the surface of the egg to help slow down the release of steam. After heating, let it stand for one minute before removing it to avoid further heating of the internal residual temperature. It is recommended to prioritize traditional heating methods for children or the elderly to prevent high temperature burns or food splashes.

In daily diet, it is recommended to prioritize steaming and reheating cooked eggs using isothermal cooking and reheating methods to preserve nutrients while avoiding safety hazards. If a microwave oven must be used, a suitable container should be selected and the heating time should be strictly controlled. After heating, stir or let it stand thoroughly to ensure uniform temperature. When storing cooked eggs, they should be refrigerated and consumed as soon as possible to avoid repeated heating that affects taste and digestion absorption.