Heat advisory: Too darn hot, but is it hot enough?
To fry an egg on the pavement, that is? I decided to give it a try. Brought a couple of expired eggs I found in the fridge this morning with me on the way to The New Yorker to drop off my batch, and in the company of Sam Gross and Marisa Acocella Marchetto (who also had nothing better to do, you may be thinking—but we’re a curious lot, we cartoonists, and indulging our curiosity is part of our job) and an intrigued onlooker, cracked an egg in front of O’Lunney’s Pub on West 45th street.
Well, it didn’t fry! In fact, the sun above it seems to have caused a slight congealing on top, but nothing from the pavement. I guess it’s just an expression.
Anyone else try it with any success?
August 1st, 2006 at 7:37 pm
staring at an egg frying on the pavement is the equivalent of watching paint dry – but it was an interesting experiment, carolita. and may i remind you, that it was conducted ORGANIC EGGS of course.
August 2nd, 2006 at 11:34 am
Our science class did this experiment years ago. egg white coagulates at 140+ degrees F, and yolk at 150 degrees. So it would have to be much hotter than it’s been for you to see success. I noticed you cracked the egg on asphalt. A more reflective surface like sparkly concrete will theoretically cook an egg faster. but to be remotely successful, you’d have to
as we highschoolers did- put the egg on shiny-side-up tinfoil (edges turned up) and wait and wait and wait. It was not impressive.August 2nd, 2006 at 12:30 pm
I hope you composted that eggshell