Microwaving Eggs

Eggs cook extremely rapidly in a microwave oven, so special caution should be taken to avoid over-cooking. Manufacturer’s instructions should be followed for microwave egg cooking. Whole eggs with intact shells should never be microwaved, because steam expanding within the shell can cause them to burst. The same principle applies to whole eggs out of the shell, because the vitelline membrane around the egg yolk traps steam and will burst if not punctured with a toothpick or the tip of a knife prior to going into the microwave.

Microwave Fried Eggs. A browning dish is required to fry an egg in a microwave, and should be preheated on full power for two minutes, plus one additional minute for each egg being fried. About 1/2 teaspoon or less of fat per egg is melted in the dish before adding the cracked eggs from a bowl into the dish. The yolk membrane is punctured, and the dish is covered with plastic wrap, then microwaved on high for 45 seconds per egg or until the desired doneness is reached.

Microwave Shirred Eggs. Shirred eggs are cooked in individual containers and are ideal for cooking in a microwave oven. The egg is placed in a custard dish, the yolk is punctured, the dish covered, and the egg is heated on medium for 45 to 60 seconds. It should be rotated a quarter turn at the half-minute mark.

Microwave Scrambled Eggs. Before scrambling, 1 teaspoon of butter is melted in a 2 cup glass measure by setting the microwave very briefly on high. The beaten eggs are placed in the measuring cup and microwaved on high for 20 seconds. The egg mixture is then stirred, and the heating and stirring process is repeated one or two more times. Microwaving is completed when the eggs are just past the runny stage. They should be allowed to stand one or two minutes if a firmer set is desired.

Microwave Poached Eggs. To poach an egg, 1/4 cup of water, with a dash of vinegar and salt, is heated to a boil in a custard dish or 1-cup glass measure. The egg is dropped into the hot water, and the yolk is pierced with a toothpick. The dish is partially covered with plastic wrap and then heated at 50 percent power for about 1 minute, plus or minus fifteen seconds. Allowing the cup to stand two to three minutes and gently shaking back and forth helps to set the egg whites.

Microwave Omelet. Omelets can be prepared in the microwave by using a browning dish or 9-inch pie plate. Enough butter is added to slightly coat the bottom of the dish. It is melted on high and then spread evenly by tilting the container. The combined eggs, liquid, and seasonings are then poured into the container, covered with plastic wrap, and cooked on medium for two to three and a half minutes, or until the omelet is almost set. After removing the omelet from the oven, any fillers are added, and the omelet is folded over with a spatula. Puffy omelets are prepared in the same manner. An omelet cooked in a microwave will not brown unless a browning dish is used.

Microwave Quiche. A quiche dish or pie shell is filled with cooked vegetable and/or meat ingredients. Cream (preheated, unlike the cream in conventionally cooked quiches) is added to the beaten eggs, and the egg mixture is then poured over the vegetables and baked according to the manufacturer’s guidelines.