Omelette on the sidewalk: when a phrase becomes reality Every summer, when the thermometer exceeds thirty degrees, the same joke hangs in the air: "It's so hot that you can fry an omelette on the asphalt." For most people, this is just a metaphor, a hyperbole, a way to describe the exhausting heat. But there are those who take these words literally. They go out to the scorching sidewalk with an egg in their hand and conduct an experiment. Can you really cook an omelette on the asphalt? And if yes, how to do it correctly, safely, and with a dash of culinary adventure? Scientific approach: how many degrees are needed for an omelette Let's start with physics. For an egg to become an omelette, its protein must denature — that is, to coagulate, change its structure. This process begins at a temperature of about 60 degrees Celsius. At 70 degrees, the protein becomes dense and white, and at 80–90 degrees — fully cooked. The yolk coagulates at a temperature of about 65–70 degrees. Therefore, a surface heated to at least 60–70 degrees is needed to make an omelette. Asphalt in the summer heat can indeed reach such temperatures. On a sunny day, when the air temperature is +30 degrees, the surface of the asphalt heats up to +50–60 degrees. At +35 degrees, the asphalt can heat up to +65–70 degrees, and in some cases, especially on dark surfaces without shade, — even up to +80 degrees. Theoretically, this is a sufficient temperature for the egg to start cooking. However, there is an important "but". Asphalt is not a pan. Its thermal conductivity is significantly lower than that of metal. A pan quickly transfers heat to the egg, while asphalt does this slowly and unevenly. Moreover, asphalt does not retain heat as well as cast iron or steel. Therefore, even if the surface is heated to 70 degrees, the egg on it will take not minutes, but tens of minutes to cook, and often — unevenly. Practical guide: how to properly fry an egg on the asphalt If you still decide to repeat th ... Read more