Recently I’ve been trying to cook my morning egg in a microwave oven. A quick Google search pointed out that failing to break the egg membrane was the cause of the egg exploding. So I adopted the following method.
1…Break egg into a microwave safe container.
2…use a knife to cut holes in the egg yolk membrane. Cover with paper towel.
3…Add small amount of water.
4…Set oven for 40 seconds, turn on.
So far I have followed the instructions carefully, but the eggs start banging and spluttering after about 25 seconds. After 40 seconds the egg is a disgusting mess. WHY?
I have tried turning the power down, but this resulted in the egg being very rubbery.
Does anyone microwave their egg every day with a perfectly cooked egg at the end?
My limited experience has been eggs + microwave = rubber hockey puck.
Scrambled eggs in the microwave are perfect though.
poach it in a bit of water with a dash of vinegar.
1/4 cup water with dash of vinegar (keeps the white together). Heat to near boiling.
Add 1 egg, poke the yolk once with a toothpick.
Cover with saran wrap, poke a couple of holes in the saran wrap with the toothpick.
microwave on medium 53 seconds (your micro time may vary).
Strain liquid out, eat egg.
If done right the white is cooked, the yolk is runny, it’s all yummy.
So I take it your going for sunny side up eggs ? It probably has to do with the membrane of the yolk being punctured and when all of the egg starts heating up from the inside out since it’s a microwave, it turns into a mess. I think the google recipe you found maybe full of baloney. I don’t think you can.
I think the conventional method frying with heat from the bottom up maybe the only way. I’ve made “fried egg” sandwiches in the microwave that turned out ok, but still preferred the stove top method.
edit: Disregard my post, see smarty pants post above 
This is the method I tried to copy…it does not work, I think they faked it.
I’ll try scrambled tomorrow.
I microwaved two eggs, scrambled, this morning. I do this often.
My recipe:
- Break two large eggs into a bowl. Discard shells.
- Use a fork to stir the contents of the bowl around a bit. Be sure to break yolks.
- Put in microwave for 1 minute 35 seconds.
- Transfer contents of bowl onto a piece of rye bread and eat.
The cooking time will vary depending on the number of eggs and on your oven. You will have to experiment to get just the right time. Be careful not to overcook. Wiping the bowl with the tiniest bit of cooking oil might be a good idea (I haven’t tried it) because the egg remnants do dry and stick to the bowl if you don’t wash immediately.
As an alternative, I sometimes take two slices of my favorite cold cuts (ham or turkey) and tear them into small pieces and mix them into the bowl with the eggs. Increase cooking time to 2 minutes.
I have a 2 egg poacher for the microwave. It works really well. The egg part is divided into 2 cups, one for each egg of course, but it has a matching part, again divided into 2 cups, only these are a little deeper. This matching part is for water, and you do need more water than egg by volume, if it is going to,cook without exploding.
After I put the eggs in their cups and the water in theirs, both parts go into the microwave, and I cook the eggs in two stages. A minute on high, wait 30 secs, then another 30 to 60 secs on high again, just so that the white doesn’t get too tough. No exploding, the yolk is cooked a bit more than medium, but I don’t mind that.
I have tried the silicon cups for poached eggs, but these are useless.
Hope this helps. You could adapt your current methods by increasing the volumes of water while cooking.
I’m going to slide this over to Cafe Society.
I have also never done fried eggs in the microwave. It’s either scrambled or poached. I’ve heard you can also do boiled if you cover the eggs in foil (while still submerged in water), but it takes as long as or longer than the stovetop method, so I’ve never seen any reason to try it.
I agree that soft-yolk poached is probably the closest you can get.
I thought this was going to be similar to my sister’s disastrous introduction to cooking eggs in a microwave circa 1976.
Turns out that if you try to hard boil an egg in a microwave it is possible to cause the eggshell to explode with enough force to break the door latch. She was just a kids so it was forgivable.
I have one of these. You unscrew the top, break the egg into it, pierce the yoke and screw the top back on. I zap it for one minute, and get a soft-cooked egg. Longer for hard-boiled.
How exactly does the egg in foil work out in the microwave?
I agree with leaffan- microwave is perfect for perfect scrambled eggs
I take a bowl (same size bowl we use for cereal and soup and such) and fill it about half way with water, then crack the egg open, plop it into the bowl, and shove it into the microwave. Heat for 2 minutes, maybe 2 1/2. If the egg explodes then there wasn’t enough water in the bowl. If the yolk is still runny then the time was too short.
ETA: That’s all I do. I never cut anything with a knife or use a paper towel or anything else. That’s it.
An old boss of mine told me the story of her first microwave. She came home from work and her little daughter greeted her thus: “Mommy! Mommy! Guess what we had for dinner! We had 'sploded eggs!”
- Butter or Pam a bowl
- Crack two eggs into bowl. Do not mix. Do not pierce.
- Cover bowl with paper towel
- Microwave for 80 seconds
Serve with bacon and fruit.
According to those who have tried it, the foil prevents the microwaves from penetrating the shell, while the water surrounding the foil serves both to heat the egg and prevent any arcing form the foil. The egg is cooked by the heat from the water alone, and not form the microwave.
It is the rapid heating of the egg in the microwave that causes it to rapidly increase in volume and thus explode. This method makes it just as slow as cooking it on the stove.
It’s fast and easy. I put a tablespoon of whole milk in with three large or two jumbo de-shelled eggs and fork-whisk it a bit. Then cook for about a minute, re-stir, then cook for another minute or so.
A couple of spoonfuls of salsa on top; result: yum!