Acoustic tests conducted by hearing researchers found that an exploding egg inside an enclosed space produces sound pressure levels ranging between 86 and 133 decibels. At the upper limit, that rivals the sound of a small firearm discharge or a jet engine taking off nearby. When this occurs outside the microwave, such as when a person bites into what feels like a lukewarm egg, the consequences are severe.
The yolk core often runs significantly hotter than the exterior albumen. While the outer white might register a harmless 110°F (43°C) to the touch, the core can harbor superheated steam pockets exceeding 220°F (104°C). Slicing through the yolk compromises the outer structural integrity. Scalding yolk fragments spray outward alongside boiling moisture, carrying enough velocity to inflict second-degree thermal burns and corneal abrasion.
