|MadSci Network: Engineering|
My electric egg boiler consists of a heated metal plate, covered by a ventilated perspex dome. A measured amount of water is poured on the plate (whilst still cold) and the resultant water vapour (steam) cooks the eggs(up to 7), which sit on a perforated plastic tray inside the dome, above the water level. After a few minutes a buzzer goes and you take the eggs out. There is a calibrated water measurer to enable you to pour the correct amount of water on the plate. What I don't understand is why you need less water the more eggs you have.
Re: Why do I need less water to boil more eggs?
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