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trailing-edge OP t1_ja94e8a wrote

Reply to comment by thieh in ELI5: Why do egg cookers need less water to cook more eggs? by trailing-edge

The eggs don’t touch the water. They are suspended in the chamber by a plastic grid. Example: https://www.krupsusa.com/instructions-for-use/KITCHEN-APPLIANCES/EGG-COOKER-F230/csp/8000035574

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nrron t1_ja94wci wrote

They don’t need to touch the water. That’s a sealed container. Put the eggs in with some water, boil the water and let the eggs cook in the steam.

This doesn’t work in an open container where you can’t keep the steam by the eggs

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zhordd t1_ja9wqvo wrote

The eggs don't need to touch the water if it's a (mostly) closed system.

If you consider the entire system as a whole (water, air, eggs), more eggs means more of the heat applied to the system goes to the eggs, which means less available for the rest of the system including the water, which should cause the water to boil off at a slower rate. If the water is meant to act as a timer, then you'd need less of it corresponding with the slower boiloff rate to result in a comparable cook time.

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