How to Cook an Egg in the Microwave

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Cooking eggs in the microwave is a quick and easy way to make a hot, delicious breakfast in just minutes. With a few simple tips, you can perfectly cook eggs in the microwave every time for a hearty meal on-the-go.

Benefits of Cooking Eggs in the Microwave

Cooking eggs in the microwave offers several advantages over traditional stovetop methods:

  • Speed – Microwaved eggs cook in just 1-2 minutes, while stovetop eggs can take 5+ minutes. It’s much faster for busy mornings.
  • Convenience – Microwaving eggs requires no extra pots or pans to clean up afterwards. Just cook in a microwave-safe mug or bowl.
  • Consistency – The microwave evenly distributes heat, helping eggs come out cooked to the right doneness each time. No more over or undercooked eggs.
  • Portability – Microwaved eggs can be made anywhere there’s a microwave, perfect for work, school, or travel.
  • Nutrition – Microwaving preserves more vitamins and nutrients in eggs compared to high-heat stovetop cooking.

Choosing Eggs and Cookware for the Microwave

Picking the right eggs and microwave-safe cookware is key for success:

  • Eggs – Large eggs work best. The extra volume helps prevent rubbery egg whites. Avoid extra-large eggs which can be tricky in the microwave.
  • Mug or bowl – Choose a sturdy microwave-safe mug or bowl that gives eggs room to puff up as they cook. Glass or ceramic works well.
  • No metal – Never use metal bowls or mugs, which can damage the microwave. Stick to microwave-safe ceramics and glass.
  • Spray oil – Lightly coat the inside of the mug or bowl with cooking spray. This prevents eggs from sticking.

How to Cook Scrambled Eggs in the Microwave

Scrambled eggs make a hearty, satisfying microwave breakfast. Follow these simple steps:

  1. Crack 2 large eggs into a microwave-safe coffee mug or small bowl.
  2. Add 2 tablespoons milk, cream, or water. The liquid makes the eggs fluffier.
  3. Add desired seasonings like salt, pepper, herbs, salsa or cheese.
  4. Beat eggs thoroughly with a fork until fully blended and uniform in color.
  5. Microwave eggs on high for 60-90 seconds, pausing halfway through to stir. Stirring halfway helps prevent overcooking on the bottom.
  6. Eggs are done when they are set but still moist. Be careful not to overcook.
  7. Let eggs sit 1 minute before eating. The residual heat will finish the cooking process.
  8. Add any toppings like cheese, avocado, hot sauce, or fresh herbs. Enjoy!

Microwave Scrambled Egg Tips

  • Use a tall, narrow container so eggs cook evenly. Wide, shallow bowls can cause uneven cooking.
  • Don’t overfill container or eggs may overflow as they expand. Leave 1-2 inches of room.
  • Stirring halfway is a must for even cooking. Microwave in 30-45 second bursts.
  • Check for doneness early to prevent overcooking. Eggs will continue cooking off heat.
  • Add mix-ins before microwaving, not after. Ingredients like cheese and veggies will warm up.
  • A tablespoon of milk or cream makes eggs taste richer. Water keeps them lighter.

How to Cook Poached Eggs in the Microwave

Perfectly poached eggs can also be made easily in the microwave:

  1. Fill a microwave-safe mug with 1/2 inch of water.
  2. Crack an egg into the mug and prick the yolk gently with a toothpick. This prevents it from exploding.
  3. Cover the mug tightly with plastic wrap. Tuck it under the rim so steam can’t escape.
  4. Microwave on high for 45 seconds to 1 minute 15 seconds, checking frequently. The timing depends on the microwave power.
  5. The egg white should be set while the yolk stays runny.
  6. Carefully remove the plastic wrap and slide the egg out with a spatula onto toast.

Tips for Microwaved Poached Eggs

  • Use a wide-rimmed mug so plastic wrap can cover it easily.
  • The more water, the flatter the egg. Use 1/2 inch water for nicely rounded eggs.
  • Prick the yolk before cooking to prevent it from bursting.
  • Check the egg frequently to prevent overcooking the yolk.
  • 60-75 seconds is usually enough time for one poached egg.
  • Add salt and vinegar to the water for extra flavor.

How to Make Scrambled Egg Muffins in the Microwave

For a handy on-the-go breakfast, make scrambled egg muffins in the microwave.

  1. Coat a microwave-safe muffin tin with nonstick spray.
  2. In a bowl, whisk together 6 eggs, 2 tablespoons milk, and salt and pepper.
  3. Divide egg mixture among 6 muffin cups.
  4. Microwave on high 2-3 minutes until eggs are set.
  5. Slide a knife around the edges and remove muffins from the tin. Serve warm.

To add veggies, cheese, and other mix-ins:

  • Dice any hardy vegetables and divide among the muffin cups before adding the egg mixture. Try mushrooms, peppers, or broccoli.
  • Sprinkle shredded cheese like cheddar or Swiss into the muffin cups, then pour the egg mixture on top.
  • Cook sausage, crumbled bacon, or ham and add to the muffin cups.
  • Top with fresh herbs before serving. Chives, dill, and parsley taste great with eggs.

Scrambled Egg Muffin Tips

  • Use 6 jumbo muffins for more substantial portion sizes. Make 12 regular size for snacking.
  • Nonstick spray helps prevent sticking but silicone or metal muffin tins work best.
  • Eggs will puff up substantially so don’t overfill the cups. Leave 1/4 inch of room.
  • Cook times vary so watch carefully. Most microwaves take 2-3 minutes.
  • Let cool 1-2 minutes before removing. Run a knife around edges to help pop them out.
  • Refrigerate up to 5 days and reheat as needed. They’re ideal for grab-and-go breakfasts.

Common Questions About Cooking Eggs in the Microwave

Microwaving eggs is a bit different than traditional cooking methods. Here are some common questions:

Why do microwaved eggs taste different?

The rapid cooking gives eggs a slightly different texture. Adding milk or cream helps counteract rubbery egg whites. Herbs and spices boost flavor.

Is it safe to microwave eggs in the shell?

No! Raw eggs in the shell can explode! Always crack eggs into a microwave-safe bowl first. Never cook un-cracked eggs.

Do eggs need to be covered while microwaving?

Not necessarily. You can microwave scrambled eggs uncovered. Covering helps steam cook poached eggs. Either way works.

How long does it take to microwave an egg?

Cooking times vary but scrambled eggs take 1-2 minutes while poached eggs take 45 seconds up to 1:15 minutes. Increase time for multiple eggs.

Why are my microwaved eggs rubbery?

Overcooked eggs get rubbery. Use large eggs and don’t cook them too long. Stirring midway helps too. Add milk, cream or water for extra fluffiness.

Quick and Easy Microwaved Egg Recipes

Once you get the basics down, try adapting these tasty recipes:

Egg in a Hole

  • Toast bread, cut out a circle in the center.
  • Microwave an egg in a mug for 1 minute until set.
  • Place egg inside the hole in the toast.

Related: Quick and Simple Guide to Toasting Bread in the Microwave

Egg Sandwich

  • Cook bacon strips between paper towels.
  • Toast an English muffin.
  • Microwave an egg for 1 minute.
  • Sandwich egg, bacon, and cheese on muffin.

Tex-Mex Breakfast Scramble

  • Dice peppers and onions, microwave 3-4 minutes to soften.
  • Add to mug with eggs, salsa, cumin before scrambling.

Spinach Feta Scramble

  • Wilt spinach in microwave 45 seconds and drain.
  • Add to eggs with feta cheese before scrambling.

Related: Can Feta Cheese be Microwaved and What’s the Process?

Baked Oatmeal Breakfast Cups

  • Combine oats, milk, eggs, cinnamon, raisins, nuts.
  • Divide among muffin tins, microwave 3-4 minutes.

The Convenience of Microwaved Eggs

Cooking eggs in the microwave is truly a handy kitchen trick everyone should know. With a few basic tips, you can whip up scrambled eggs, poached eggs, omelets, frittatas, and other creative egg dishes in minutes right in the microwave. No extra pans or equipment needed!

The next time you’re rushing out the door, short on time for breakfast, throw an egg in a mug and microwave for a fast protein-packed meal to power your day. It doesn’t get much easier than that. Ditch the drive-thru and make yourself some healthy microwaved eggs instead. Your wallet and your taste buds will thank you.

By Rosie Elliott

I’m Rosie. I’m a professional chef with experience in Western, Mediterranean, and Italian cuisine. I’ve been cooking for over 15 years, and I have two daughters that keep me busy!

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