Microwaving eggs is quick and convenient, but there are quite a few tricks to it. You can explode an egg or yolk easily in the microwave, and it is a mess. NEVER microwave an egg in the shell and NEVER microwave a whole egg yolk without piercing it in several places with a fork, knife point or skewer.
All models of microwave ovens tend to cook foods unevenly, leaving cold spots. To encourage more even cooking of your eggs, cover the dish, keep the depth of ingredients at 2 inches or less, and either use a turntable or rotate the dish at least once or twice during the cooking time, stirring the ingredients if possible.
Ten ounce pyrex custard cups or glass pyrex pie plates and pyrex measuring cups are all useful for microwaving eggs, and most recipes are cooked covered with Saran Wrap.
You have to adjust the power on your microwave at 300 to 700 watts to have success with cooking eggs without toughening them. In 2004, 1000 watts is standard, so you must set the oven to 30-70% power, depending on the recipe, before setting the time. You also have to allow the microwaved egg to stand for the indicated amount of time in order to finish cooking, or you will have both raw and overcooked spots in the egg.
Basic cooking times for microwaving eggs at 600 watts
1 egg: 30 to 45 seconds
2 eggs: 1 to 1-1/2 minutes
4 eggs: 2-1/2 to 3 minutes
6 eggs: 3-1/2 to 4-1/2 minutes
8 eggs: 4-1/2 to 5-1/2 minutes
Break and slip one (1) egg into each of two lightly-greased 10-ounce custard cups or onto a buttered pie plate. Gently prick yolks in two or three places with tip of knife or wooden pick. Cover with plastic wrap. Cook at 300 watts- 30-40% of a 1000 watt stove- just until eggs are almost desired doneness, about 2 to 3 minutes. Let stand covered until whites are completely set and yolks begin to thicken but are not hard.
Separate yolks and whites of eggs into two lightly-greased liquid measures or small bowls. Stir yolks with fork, making sure to break every yolk. Cover each container with plastic wrap. Cook yolks and whites separately at 300 watts- 30-40% of a 1000 watt stove- stirring once or twice, allowing about 20 to 30 seconds per yolk, about 30 seconds to 1 minute per white. Remove when slightly underdone. Let stand, covered, about 2 minutes. Cool long enough to handle comfortably, then chop or chill until ready to chop. Refrigerate immediately.
Pour the amount of water indicated below into a custard cup or small deep bowl. Break and slip in eggs. Gently prick yolks with tip of knife or wooden pick to pierce each membrane without scrambling the yolk. Cover with plastic wrap. Cook on 600-700 watts and remove from oven. Let stand in water, covered, until whites are completely set and yolks begin to thicken but are not hard. Pour off water to serve in custard cup or lift out with slotted spoon.
- For 2 eggs, use 1/3 cup water in 10 ounce bowl, cook 1 1/2-2 minutes, let stand 1-2 minutes.
- For 4 eggs, use 2/3 cup water in 1 quart casserole or bowl, cook 2-3 minutes, let stand 2-3 minutes.
In 10-ounce custard cup, beat together 2 eggs and 2 tablespoons milk with salt and pepper to taste, if desired, until blended. Cook on 600-700 watts, stirring once or twice, until almost set, about 1 to 1 1/2 minutes. The eggs will puff up and cook in a ring with a slightly soft center. Stir the dry part to the middle and the liquid to the edges. If still a little soft for your taste, cover with plastic wrap or a saucer and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute.