Perfect Microwave Eggs

by Ivory Soap

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micro eggs

It’s not possible.  I know.  But trust me.  It all works off that ‘eggs continue cooking after they leave the stove’ thing.

1.  Place eggs in CERAMIC bowl and scramble well.

2.  UNDERCOOK them. For my micky, it’s 30 seconds per egg.

This is too wet:

weteggs

What you’re looking for is just before it permanently adheres to the sides of the bowl.  Little sloshy puddle in the bottom.  For me, it’s 30 seconds per egg.

3.  Break it up and salt it.  It  looks like this:

still cooking

See?  Still a little wet.  That’s intentional.

4.  Let it sit to finish cooking.  Stir a few times to coat.  If it doesn’t set after a minute or two, pop it back in for, like, ten seconds…tops.

5.  Serve

6.  Rinse out the bowl before the remaining egg sheen turns to super glue.

(I would say “Waa-laa!” but the humorless French Police keep beating down the door to my inbox.)

Ivory



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{ 14 comments… read them below or add one }

Kim S. September 1, 2009 at 5:44 am

Hey! Someone else does this besides me! 🙂

You can also make a mini-omelet if you add shredded cheese (or whatever you like, finely chopped) and stir it thoroughly into the scrambled egg. Not pretty, but still tastes good.

Vickey September 1, 2009 at 7:18 am

I’ve always done a ‘nuke 10 seconds, stir, nuke 10 seconds, stir, nuke 10 seconds, stir’ kind of microwave egg cooker, myself.

Maria September 1, 2009 at 9:08 am

I have tried eggs in the microwave, but neither me, nor my husband, nor my kids will eat them. We just can’t take the flavor, consistency…something is wrong. I’ll give it one more shot your way, though.

Thank you for this blog, I just found it about two weeks ago and I love it ! I also raise my own hens.
I’m also in the process of gathering the ingredients for my own deoderant – very exciting – thank you for the recipe!

Michelle September 1, 2009 at 10:32 am

Yum. I’m going to try that. I like when scrambled eggs are a bit…um…soft, shall I say? Thanks for the tip!

tanya walton September 1, 2009 at 11:59 am

I still don’t think I’m convinced..I’m very picky about my eggs…maybe I’ll just stick with the stove!!!

Carla September 1, 2009 at 1:47 pm

You’re right. It’s not possible. I tell ‘ya, it won’t be only the French POLICE beating down your door — all the chefs in France are going to be after you!

But I could be wrong.

Amy Kalinchuk September 1, 2009 at 4:35 pm

The key is absolutely to undercook them. Also, it’s a good idea to do a couple of test runs with your own microwave, as they do vary.

Thanks for sharing this. So many people don’t know that eggs can be cooked well in the microwave. It makes for a very quick and easy breakfast. Voila!

Kat September 1, 2009 at 6:35 pm

My daughter will only eat eggs prepared by my mother-in-law. No matter how soft or hard they are cooked by me, they’re not ‘Grandma’s Eggs.’

becca September 1, 2009 at 8:16 pm

I can’t stand the idea of a runny egg looking at me in any way shape or form. I cook mine until they are brown (which I know is it’s own sin in french cuisine) but I just can’t handle the goo.

JavaLady September 2, 2009 at 12:47 pm

We cook ours in the microwave as well, especially when in a hurry on school mornings. We use a 8 or 10 ounce glass — like a high-ball drink glass. Break the egg into the glass, add a tsp. of milk, then scramble. Put in microwave for two minutes. Set for a minute or two, and POOF, easy egg souffle’ thingy with NO goo in the middle and no stirring. My 14 year old son loves to make these for himself. I love that too !
Yumm-O !!

Teresa September 2, 2009 at 7:38 pm

I don’t know if this is brilliant or sick, but I’m going to do it tomorrow since we have nothing for breakfast (except raw eggs). =)

Rebecca September 10, 2009 at 2:18 pm

You can also make “poached” eggs this way – butter the bowl lightly. crack an egg into the bowl. jab the yolk once or twice with a fork so it does not explode while cooking but not so much that it runs. cover with a small plate and cook for aprox 1 min for a hard yolk – less for a runny one (microwaves to vary so it make take a few times to perfect it to your perfered level of runnyness). the egg will slide right out!

so very easy if you just want one poached egg!

WorldFoodie September 14, 2009 at 9:25 am

Yep, this will work. And for more laziness, um, I mean energy efficency, I’ll put the eggs in a dish, slice thru the yolks, cook a bit, then flip cooked part in and cook a bit more. When they’re almost hard I tkae them out and cool a bit. Run a knife thru them in several directions. Next add mayo, relish etc. and stir. “Viola” you have egg salad, without all the nusance of hard cooking and peeling the shells.

Erica February 2, 2010 at 12:44 pm

Personally – I just use a cheap Walmart $10 Sandwich Maker. Turn it on; let it heat up – crack the eggs, close and walk away! After a few minutes PERFECT runny eggs – my husband refuses to eat eggs with any cooked yolk. A few min more and you have the non-runny eggs (which mydaughter loves).

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