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How to Microwave Eggs 4 Different Ways

You're one minute away from poached perfection.

Good Housekeeping

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Yes, making eggs on the stove is pretty simple, but the microwave can do the trick when you’re without full kitchen, in a rush, or just feeling lazy. When we experimented with four different methods in the Good Housekeeping Test Kitchen, tasters in our blind test actually preferred the poached and hard-boiled eggs done in the microwave over the ones cooked on the stove!

Whether you’re in the mood for scrambled, poached, sunny-side up, or hard-boiled, here’s how to whip eggs any style with a few short zaps.

How to Make Scrambled Eggs in the Microwave

Compared to what you’d get from the stovetop, the microwave scramble tastes more like a broken-up omelet. They can soufflé up a bit, so you’ll see a bigger volume too.

  1. Crack two eggs in a mug. Add a splash of milk if you want them fluffier.
  2. Beat to combine.
  3. Microwave for 2 minutes on high, stopping and stirring in 30-second increments.

How to Make Poached Eggs in the Microwave

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While the whites won’t fully wrap themselves around the yolk like they would in a pot with the whirlpool method, our tasters preferred this microwave version because of its perfectly cooked texture.

  1. Fill a bowl or mug with 1/2 cup water and slip in the egg, making sure it’s submerged.
  2. Lightly prick the center of the yolk with the tip of a knife.
  3. Cover with plastic wrap and microwave on high 1 minute.

How to Make Sunny-Side Up Eggs in the Microwave

This is the fasted method we tried, with less than a minute of cooking time.

  1. Spray a microwave plate with cooking spray or lightly grease with butter.
  2. Crack an egg onto the plate and lightly prick the yolk with the tip of a knife.
  3. Microwave on high 45 seconds.

TIP: Your yolk might look runny and undercooked, but cut into it and you’ll probably find that it’s done.

How to Boil an Egg in the Microwave

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Another win for the microwave: Our tasters truthfully preferred these zapped eggs over traditional hard-boiled ones, praising the “fudgy yellow yolk.” But note that you must use caution with this method. Make sure you reduce the microwave power to 50% when you cook the egg: The first time we tried this method, we used full power, and the egg exploded, which could cause injury.

  1. Microwave a bowl of water (deep enough to submerge the egg) for 3 minutes until hot.
  2. Lightly prick the bottom of the egg with a safety pin or thumbtack to prevent the egg from exploding.
  3. Place the egg into the bowl of hot water, cover with a plate, and microwave at 50% power for 4 minutes for a hard-boiled egg. Be sure to use 50% power to avoid exploding the egg. (If you like a runnier yolk, experiment with your microwave at 50% power for 2.5 to 3 minutes.)
  4. Transfer to an ice bath to stop the cooking and to make the egg cool enough to handle before peeling.
  5. Gabriella is a freelance writer and recipe developer based in Lakeland, Florida. She is the owner of Vicky G’s, a catering company focused on hand-formed empanadas with both familiar and untraditional fillings. She’s also the co-owner of Bandidas, a local pop-up test kitchen concept that throws monthly food events. Before returning to the panhandle, she spent a decade in NYC working in test kitchens for Epicurious, Good Housekeeping, and Cherry Bombe. She also served as the Culinary Director and Head Baker at the beloved Smith Canteen coffee shop in Brooklyn.

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This post originally appeared on Good Housekeeping and was published January 30, 2019. This article is republished here with permission.

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