Eggs in the Microwave

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Years ago when microwave ovens were still new in most kitchens I taught many how-to classes.  I remember telling folks that eggs were difficult to do in the microwave.  There are always exceptions to every rule.

Recently while visiting my mom she showed me how to poach an egg in less than 45 seconds. She has a specially designed “egg cup” to use in the microwave.

I’m not sure what the original instructions are…but let me tell you how she does it.  Place one teaspoon of water in the bottom of the cup. Drop in the egg –you don’t need to pierce the yolk.  Put the lid on and microwave for 30 seconds.  Open the door, take the lid off and look at it.  Put the lid back on and microwave for 13 seconds more.  It worked. 

Now, as the “microwave teacher” in the family, I said OK…I can do this too. I thought that part about stopping the oven and looking at the egg was pointless.  So, I put the water in the cup, added the egg and put the lid on and microwaved for 43 seconds.  Wrong. The egg exploded all over the oven.

Obviously you need that “rest” in the middle for the egg to continue to cook and the steam not to build up too quickly in the yolk.  I admit, mother knows best.

The time on the second step can be adjusted a little depending upon how hard you like your eggs poached. Also, they do continue to cook for a short while after taking them out of the microwave, so don’t overcook. It  takes some experimenting based on your specific oven.  But it can be done.

Mom’s not really sure where she got her microwave egg cups, but it’s one of those cooking gadgets that she really uses.  I checked on E-bay and there are several different styles available, seems other people have known about these for years.

Judy Doherty, President of Food and Health Communications shared that she has great success with eggs in the microwave, too.  She makes a breakfast sandwich using egg whites that she says is a winner!

The National Egg Board emphasizes that egg wisdom dictates you shouldn’t try to cook an egg in the shell in the microwave because steam builds up too quickly inside and the eggs are likely to explode. 

What’s great about both of these recipes, no added fat, no dirty fry pan and a fast easy protein-rich breakfast. Another plus, no need to turn on the stove, so something that kids or people with limited skills or mobility could do.

Cheryle Jones Syracuse, MS
Professor Emeritus, The Ohio State University