Microwaved Eggs Several Ways

Directions

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   Microwave Eggs cooked in their shells will explode!
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   Even out of the shell, eggs can and may explode in the microwave because rapid heating causes a buildup of steam.
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   Always use a wooden pick or tip of a knife to break the yolk membrane of an unbeaten egg before micro-cooking to allow the steam to escape.
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   Covering cooking containers with a lid, plastic wrap, or wax paper encourages more even cooking and (if you forgot to prick the yolks) helps to confine the explosion!
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   Microwave Fried Eggs:.
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   Break and slip one (1) egg into each of two lightly-greased 10-ounce custard cups or a pie plate.
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   Gently prick yolks with tip of knife or wooden pick.
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   Cover with plastic wrap.
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   Cook on 50% power just until eggs are almost desired doneness, about 2 to 3 minutes.
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    Let stand, covered until whites are completely set and yolks begin to thicken but are not hard.
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    Microwave Hard-Cooked (Boiled) Eggs:.
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    Separate yolks and whites of eggs into two (2) lightly-greased liquid measures or small bowls.
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    Stir yolks with fork.
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    Cover each container with plastic wrap.
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    Cook separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk, about 30 seconds to 1 minute per white.
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    Remove when slightly underdone.
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    Let stand, covered, about 2 minutes.
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    Cool long enough to handle comfortably, then chop or chill until ready to chop.
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    Microwave Poached Eggs:.
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    Pour 1/3 cup water into 10-ounce custard cup or small deep bowl.
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    Break and slip in two eggs.
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    Gently prick yolks with tip of knife or wooden pick.
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    Cover with plastic wrap.
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    Cook on full power about 1 1/2 to 2 minutes.
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    If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes.
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    Pour off water to serve in custard cup or lift out with slotted spoon.
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    NOTE: For 4 eggs, use 2/3 cup water in 1-quart bowl or baking dish.
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    Cook 1 1/2 to 3 minutes and let stand as above.
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    Microwave Scrambled Eggs:.
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    In a 10-ounce custard cup, beat together 2 eggs, and 2 tablespoons milk with salt and pepper to taste, if desired, until blended.
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    Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes.
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    Stir.
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    If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute.
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    NOTE: All microwave cooking times are based on a full power output of 600 to 700 watts.
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    For a lower wattage oven, allow more time.
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    1 egg: 30 to 45 seconds.
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    2 eggs: 1 to 1-1/2 minutes.
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    4 eggs: 2-1/2 to 3 minutes.
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    6 eggs: 3-1/2 to 4-1/2 minutes.
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    8 eggs: 4-1/2 to 5-1/2 minutes.