Microwave Cooking

Incredible edible eggs, nature’s own convenience food, and the microwave oven add up to quick and easy meals with a minimum of clean up. Despite all its attributes, though, the microwave oven doesn’t do justice to airy soufflés or puffy omelets. These dishes need the dry heat of a conventional oven to puff beautifully.

For successful eggs in the microwave, keep these few points in mind:

Egg yolk, because it contains fat, tends to cook more quickly than egg white. To more evenly cook unbeaten eggs in the microwave, cook more slowly by using 50% or 30% power. For omelets, scrambled eggs and poached eggs cooked in water, you can use full power (high).

Never microwave an egg in its shell because it will explode. Even out of the shell, eggs may explode in the microwave because rapid heating causes steam to build up under the yolk membrane faster than it can escape. To create a steam vent, before microwaving, use a wooden pick or the tip of a knife to break the yolk membrane of an unbeaten egg.

To encourage more even cooking, cover microwave cooking containers with a lid, plastic wrap or waxed paper; stir the ingredients, if possible; and, if your oven doesn’t have a turntable, rotate the dish once or twice during cooking. (If you forgot to prick the yolks, a cover will also help to confine a possible explosion.)

To avoid overcooking, after microwaving, let dishes stand as directed to finish cooking.

Microwave Recipes

NOTE: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time; for a higher wattage oven, allow less time.

Fried Eggs

Break and slip 2 eggs into a lightly greased pie plate or slip 1 egg into each of 2 lightly greased 10-ounce custard cups (or use cooking spray). Gently prick the yolks with the tip of a knife or wooden pick. Cover the dish/es with plastic wrap. Cook on 50% power just until the eggs are almost done, about 2 to 3 minutes. Let the dish/es stand, covered, until the whites are completely set and the yolks begin to thicken but are not hard, about 30 seconds to 1 minute.

Hard-Cooked Eggs

Separate the egg yolks and whites into 2 lightly greased small bowls or liquid measures. Stir the yolks with a fork. Cover each bowl with plastic wrap. Cook the bowls separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk and about 30 seconds to 1 minute per white. Remove the eggs when they’re slightly underdone. Let the bowls stand, covered, about 2 minutes. Cool the yolks and whites long enough so you can handle them comfortably, then chop them or chill them until you’re ready to chop and use them.

Poached Eggs

Pour 1/3 cup water into a 10-ounce custard cup or small, deep bowl. Break and slip in 2 eggs. Gently prick the yolks with the tip of a knife or wooden pick. Cover the cup with plastic wrap. Cook on full power about 1 1/2 to 2 minutes. If necessary, let the cup stand, covered, until the whites are completely set and the yolks begin to thicken but are not hard, about 1 to 2 minutes. Pour off the water to serve the eggs in the cup or lift out the eggs with a slotted spoon.

NOTE: For 4 eggs, use 2/3 cup water in a 1-quart bowl or baking dish. Cook 1 1/2 to 3 minutes and let the bowl stand as above.

Scrambled Eggs

In a 10-ounce custard cup, beat together 2 eggs and 2 tablespoons milk with salt and pepper to taste, if desired, until blended. Cook on full power, stirring once or twice until the eggs are almost set, about 1 to 1 1/2 minutes. Stir. If necessary, cover the cup with plastic wrap and let it stand until the eggs are thickened and no visible liquid egg remains, about 1 minute.