Lazy Eggs - How to Cook Scrambled and Poached Eggs in Your Microwave

Tweet

Recently, I was discussing cooking eggs with a group of friends.  I "admitted" that on busy days, I often cook eggs in my microwave.  I was surprised the people I was talking to had no idea you could cook eggs in a microwave.   So, if your in that group....this ones for you.

How to Cook Scrambled Eggs in a Microwave:
(1) Spray a microwave safe bowl with non-stick spray
(2) Crack 2 to 4 eggs in the bowl and scramble them.  Add salt and pepper if desired.
(3) Microwave the eggs until they start cooking (becoming a solid) around the edges.  This will vary depending on the strength of your microwave.  In my microwave - this takes a little over a minute
(4) stop and stir the eggs
(5) continue cooking the eggs for 20 seconds and then stopping and stirring the eggs until they are fully cooked.  The key with microwaved eggs is to fully cook them, but not to overcook them.  This is a fine line that occurs very quickly, but you will get the hang of it after a few times.  

Once you get the hang of microwaving scrambled eggs, you can move on to the more difficult and potentially explosive microwave poached egg. 

How to Poach an Egg in the Microwave:

(1) In a small glass bowl add 1/8 teaspoon white vinager, 1/3 cup water, 1 cracked egg and salt and pepper. 

(2) AND THIS IS THE MOST IMPORTANT STEP:  Take a fork and pierce the egg yolk.  Pierce it all the way through and give it a little jiggle. You don't want to scramble it, but you need to give it a good piercing so it doesn't explode.

(3) Cover the bowl with plastic wrap.

(4) Place in microwave and cook until desired doneness.  This will depend on the strength of your microwave.  In my microwave it is 52 seconds.  If your egg explodes, you either didn't pierce the yoke or you cooked the egg a few seconds too long.  Thankfully, the plastic wrap usually contains any explosion.

(5) remove the egg from the bowl and serve.  

Copywrite 2011 christineiscooking.com  This is an original recipe.  You may repost this recipe and its directions only if it is accompanied by a direct link back to the article on my site.  You must be given my express permission for any other use. You can contact me at admin@christineiscooking.com