Yes, You Can Cook an Egg in the Microwave.

That’s right – it’s possible! But, you have to be aware of the microwave’s strength and power settings. And, there are huge advantages to microwaving an egg – namely, that it’s fast and you don’t have to wash a pan. Here is a microwave egg recipe and tips for how you can easily do it at home:

Microwave Egg Recipe & Tips

Let’s start with things to know about microwaving an egg:

• If you microwave an already hard-boiled egg, it will explode.
• You can make over-easy/over-medium/over-hard eggs and scrambled eggs.
• Fair warning, because of the fast heating process of the microwave, the omelette or scrambled egg will look dull and not have that gorgeous yellow-orange color that you can get from slow cooking on the stovetop.
• Always use a microwave-safe bowl and a microwave-safe lid.
• Use your microwave’s power level settings. For cooking eggs, you should always use Power 5 (or Power 6 at the most) to slowly heat up the egg – both for best results and so it doesn’t burst.
• Always proceed with caution and care when taking the bowl out of the microwave. It will be hot!

Recipes & Instructions

For Over-Easy, Over-Medium, Over-Hard Eggs
The strength of the microwave makes it difficult to accept a perfect sunny-side-up egg. So you will have to settle for the egg white slightly cooking over the egg yolk.

Crack an egg into a small microwave-safe bowl. Add about a 1/2 tablespoon of extra virgin olive oil and sprinkle with a pinch of salt.

For 20 seconds at Power 5, heat up the egg. The trick is to keep a close eye on the egg’s status and be ready to stop the microwave in case the egg starts to overcook. Keep adding 10 to 20 seconds at Power 5 at a time until the egg is cooked to your preference.
 
For Scrambled Eggs
Microwave scrambled eggs are soft and fluffy. If you want custardy creamy scrambled eggs, that can only be achieved on the stovetop. Refer to this recipe fro the Creamiest Scrambled Eggs.

In a medium microwave-safe bowl, crack open one or two eggs, depending on your hunger level. Add 1 tablespoon of extra virgin olive oil and a pinch. Gently mix together with a fork until the egg yolk incorporates with the egg white.

Place in the microwave and cover with a microwave-safe lid. For 20 seconds at Power 5 at a time, heat up the egg and carefully watch it cook. The egg mixture will rise up to the lid. Keep adding 10 to 20 seconds on Power 5 until the egg is just cooked on the bottom of the bowl.

Serve on a plate or on a slice of toast (it’s tastiest to spread a layer of Japanese mayonnaise on the bread). Garnish with your favorite finishing salt, and chili flakes if you like a little kick.

 
Extra tip: After transferring the egg to a plate, do not rinse the hot bowl right away. Let it cool down to room temperature and then you can soak the bowl for an easier wash.

 
 
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