Eggs for Breakfast (2): In the Microwave

Fast Eggs

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The basic methods for cooking eggs have developed over centuries for the stovetop, but now we have a new tool available to us: the microwave oven. While the stovetop methods (see Eggs for Breakfast (1): On the Stovetop), one could argue, taste better, if you prefer an even quicker or easier way – or don’t have access to a stovetop – the microwave offers a convenient alternative.

(WARNING: NEVER microwave an egg in its shell as it will explode.)

Nevertheless, cooking eggs in the microwave does call for certain precautions. First, you may have to adjust the timings given in the recipes according to your oven’s capacity and your personal preferences. Second, you should always make sure that the egg is covered, as whole eggs can burst and even beaten eggs can spill over.

poached-eggTo avoid the egg bursting, make sure to pierce the yolk when frying it.  Also, when cooking whole eggs – i.e. when poaching or frying – cover the cup or bowl with a saucer or microwave food cover in the oven, and then let it stand there for a further 60 seconds or so in case there’s a delayed reaction.

For beaten eggs you can use a microwave food cover or a damp paper towel. I’ve found the best way is to fold the paper towel, press it over the cup or bowl, then spray it with a little water. (I always keep a spray bottle of water in the kitchen for cleaning and little jobs like this.)

I have found a tall, narrow cup or mug – as opposed to a wide, round one – best for some methods, as indicated in the recipes. However, I would recommend using a wide mug or cup rather than a bowl when poaching, as the bowl can get very hot, and the handle on the cup makes the utensil easier and safer to handle.

A great advantage of the microwave is that it can offer an easy alternative to long, slow and tedious cooking methods – in this case, for making custard. It took quite a bit of research and experimentation to come up with this method, but it works for me. You might ask why, when you can buy custard powder, or even prepared custard, from the supermarket, you should go to the bother of making your own. I would reply: because with this method you can add little or no sugar and know that you have all the nutritional benefits of a whole egg and low-fat milk, and nothing else.

 

Recipes:

Microwave Poached Egg

Microwave Fried Egg

Microwave Scrambled Egg

Microwave Omelette

Microwave Rich Egg Custard

 

Microwave Poached Egg

  • 1 egg
  • 1 slice wholegrain toast or 1-2 rice cakes
  • Pepper

 

  1. Break an egg into a wide mug or cup and gently cover with cold water
  2. Cover with a damp paper towel or microwave food cover
  3. Microwave on high for 45–60 seconds
  4. Let stand, covered, for 45–60 seconds
  5. Carefully pour out egg onto a slotted spoon and allow to drain
  6. Sprinkle with pepper and serve on a rice cake or a slice of buttered toast

 

Microwave Fried Egg

  • 1 egg
  • 1 slice wholegrain toast or 1-2 rice cakes
  • Oil spray

 

  1. Spray a small bowl or wide mug with oil
  2. Break an egg into the bowl
  3. Pierce the yolk with a fork (NB: this is essential to prevent the egg from bursting)
  4. Season egg to taste
  5. Cover with a saucer or microwave food cover
  6. Microwave on high for 45 seconds
  7. Let stand, covered, for a further 60 seconds
  8. Serve with rice cakes or on a slice of toast

 

Microwave Scrambled Egg

  • 1 egg
  • 1 tbsp. low-fat milk
  • 1 slice wholegrain toast or 1-2 rice cakes

 

  1. In a tall cup, beat egg with low-fat milk
  2. Cover cup with a damp paper towel to avoid spillage
  3. Microwave on high for 90 seconds
  4. Serve with rice cakes or on a slice of toast

Optional extras: at Step 1, add one or more of the following: pepper, parsley, shredded Parmesan cheese, a thawed portion of frozen spinach, 1 tsp. basil pesto

 

Microwave Omelette

  • 1 egg
  • Parsley and pepper
  • 1 tbsp. shredded Parmesan cheese (optional)
  • 1 slice wholegrain toast or 1-2 rice cakes

 

  1. In a small pie dish, beat together egg and 1 tbsp. water
  2. Stir in parsley, pepper and Parmesan cheese (optional)
  3. Microwave on high for 45 seconds
  4. Stir thoroughly and microwave on high for a further 45 seconds
  5. Serve with toast or rice cakes

 

Microwave Rich Egg Custard

  • 1 egg
  • 1–2 tsp. cornflour
  • ½ cup cold low-fat milk
  • 1–2 tsp vanilla sugar or cocoa and/or sugar,
  • Cinnamon (optional)

 

  1. In a tall cup dissolve 1–2 tsp. cornflour in ½ cup cold low-fat milk
  2. Thoroughly whisk in an egg
  3. Microwave on defrost setting (30% power) for 5 minutes
  4. Whisk in flavouring such as cocoa and sugar, sugar and cinnamon, or vanilla sugar
  5. Microwave on defrost setting for a further 5 minutes
  6. Let stand for 2 minutes
  7. Can be served warm or chilled
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