Microwaved Eggs Several Ways – a delicious recipe with egg, butter. Easy to follow and perfect for any occasion.
-
1
Microwave Eggs cooked in their shells will explode!
-
2
Even out of the shell, eggs can and may explode in the microwave because rapid heating causes a buildup of steam.
-
3
Always use a wooden pick or tip of a knife to break the yolk membrane of an unbeaten egg before micro-cooking to allow the steam to escape.
-
4
Covering cooking containers with a lid, plastic wrap, or wax paper encourages more even cooking and (if you forgot to prick the yolks) helps to confine the explosion!
-
5
Microwave Fried Eggs:.
-
6
Break and slip one (1) egg into each of two lightly-greased 10-ounce custard cups or a pie plate.
-
7
Gently prick yolks with tip of knife or wooden pick.
-
8
Cover with plastic wrap.
-
9
Cook on 50% power just until eggs are almost desired doneness, about 2 to 3 minutes.
-
10
Let stand, covered until whites are completely set and yolks begin to thicken but are not hard.
-
11
Microwave Hard-Cooked (Boiled) Eggs:.
-
12
Separate yolks and whites of eggs into two (2) lightly-greased liquid measures or small bowls.
-
13
Stir yolks with fork.
-
14
Cover each container with plastic wrap.
-
15
Cook separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk, about 30 seconds to 1 minute per white.
-
16
Remove when slightly underdone.
-
17
Let stand, covered, about 2 minutes.
-
18
Cool long enough to handle comfortably, then chop or chill until ready to chop.
-
19
Microwave Poached Eggs:.
-
20
Pour 1/3 cup water into 10-ounce custard cup or small deep bowl.
-
21
Break and slip in two eggs.
-
22
Gently prick yolks with tip of knife or wooden pick.
-
23
Cover with plastic wrap.
-
24
Cook on full power about 1 1/2 to 2 minutes.
-
25
If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes.
-
26
Pour off water to serve in custard cup or lift out with slotted spoon.
-
27
NOTE: For 4 eggs, use 2/3 cup water in 1-quart bowl or baking dish.
-
28
Cook 1 1/2 to 3 minutes and let stand as above.
-
29
Microwave Scrambled Eggs:.
-
30
In a 10-ounce custard cup, beat together 2 eggs, and 2 tablespoons milk with salt and pepper to taste, if desired, until blended.
-
31
Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes.
-
32
Stir.
-
33
If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute.
-
34
NOTE: All microwave cooking times are based on a full power output of 600 to 700 watts.
-
35
For a lower wattage oven, allow more time.
-
36
1 egg: 30 to 45 seconds.
-
37
2 eggs: 1 to 1-1/2 minutes.
-
38
4 eggs: 2-1/2 to 3 minutes.
-
39
6 eggs: 3-1/2 to 4-1/2 minutes.
-
40
8 eggs: 4-1/2 to 5-1/2 minutes.
No nutrition data on file — estimate from the ingredient list.
* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 2 ingredients. The key ingredients include: 1 egg, butter.
Yes, Microwaved Eggs Several Ways falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.