Would larger eggs cook faster then smaller eggs? Why?

Question

Why? Whats makes them cook better?

If they were boiled?

Answer 1

smaller will cook faster. less mass to heat up. in terms of hard boiling them, the smaller the object is, the less mass there is for the heat to penetrate through. larger ones have slightly more mass so takes a little longer to cook through all the way. in terms of pan frying them or scrambling them, again, less matter you have to deal with. when you try to cook a large egg in the skillet, you plop it in, wait for the white to appear then swirl around until all the yolk is cooked. with a smaller one you don't necessarily have that problem.

Answer 2

I think you are implying large eggs would cook faster than their smaller bretheren. I don't see how that could be true.

Just to see the lack of logic in your assertion, take a super size egg (say, one the size of an ostrich egg). Put it in a bucket of boiling water. Now put a super small one (e.g., a wren's egg) in a similar boiling bucket of water. Let them both cook for three minutes.

Which one would you be willing to eat...assuming they are edible when cooked?

An egg is cooked when it has absorbed sufficient heat to raise its termperature to cook it. Larger bodies, like larger eggs, have to absorb more heat (energy) than smaller bodies of similar material and shape to raise the temperature sufficiently to cook them.

Answer 3

The smaller eggs don't seem to spread out as much in the pan... I cook jumbo eggs all the time in about two minutes... the yolk is perfect and ready for toast!

Answer 4

not quite sure but i would say the larger the egg with the larger surface area shouls cook faster (could be wrong)

Answer 5

i've never heard that before. my best guess it that it might spread out more and therefore cook on more of the pan so it's faster. my guess- hope it helps.

Answer 6

It seems to me they would cook slower.

Answer 7

Because, more surface to be expose to the heat