Eggs - Microwave Cooking Tips

By Hklbrries

Incredible edible eggs, nature's own convenience food, and the microwave oven add up to quick and easy meals with minimal clean up.

When you cook eggs in the microwave oven, keep these few points in mind:

Egg yolk, because it contains fat, tends to cook more quickly than egg white. To more evenly cook unbeaten eggs in the microwave, cook more slowly by using 50% or 30% power. For omelets, scrambled eggs and poached eggs cooked in water, you can use full power (high).

Never microwave an egg in its shell because it will explode. Even out of the shell, eggs may explode in the microwave because rapid heating causes steam to build up under the yolk membrane faster than it can escape. To create a steam vent, before microwaving, use a wooden pick or the tip of a knife to break the yolk membrane of an unbeaten egg.

To encourage more even cooking, cover microwave cooking containers with a lid, plastic wrap or waxed paper; stir the ingredients, if possible; and, if your oven doesn't have a turntable, rotate the dish once or twice during cooking.

Ingredients

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Preparation

Step 1

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