Basic Microwaved Eggs
- Serves: 1
- Cooking Time: 1 MINS
- Total Calories: 76 CALS
Nutrients per serving:
- Fat: 6g
- Sugars: 0g
- Protein: 6g
- Fibre: 0g
- Carbohydrate: 1g
Spray mug, small dessert bowl, ramekin or custard cup with cooking spray. Sprinkle a few grains of salt into bottom of container. (Salt attracts microwave energy and helps to cook egg evenly).
Break egg into container. Pierce yolk and white with fork four or five times to bottom of container. (Piercing is necessary to prevent “exploding” during cooking.) Cover with plastic wrap, pulling back small area for venting.
For Soft-Cooked Egg: Microwave on High (100% power) for 30 seconds, or on Medium (50% power for 50 seconds. Let stand for 30 seconds before removing plastic wrap. If still undercooked, turn egg over in container, cover and microwave for another 10 seconds, or until cooked as desired.
For Hard-Cooked Egg: Microwave on High (100% power) for 40 seconds. Let stand for 30 seconds before removing plastic wrap. If still undercooked, turn egg over in container, cover and microwave for another 10 seconds, or until cooked as desired.
Cooking times will vary depending on microwave oven cavity-size, wattage and desired consistency of yolk. Times provided are for a 1000-watt microwave oven. Increase time slightly for lower wattage; decrease for higher wattage. Start with shortest time and increase in 10 second intervals. Note the time that works best for your microwave oven.
Cooking times will vary if more than one egg is cooked at a time.
Times given are for a large egg.
When cooking eggs in the microwave, always use a microwave-safe container (e.g. glass, ceramic or microwave-safe plastic) and pierce yolk and white several times or whisk before cooking.
Never cook an egg in its shell in the microwave; it will explode.
- 1 egg