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Best Tips for Cooking Poached and Scrabbled Eggs in a Microwave

Cooking eggs in a microwave is fast and avoids the mess and clean-up required using traditional methods, especially for scrabbled eggs. Eggs can become a simply snack meal for people on the go. This article provided tips for cooking poached eggs and scrambled eggs in your microwave. These methods and tips require no special equipment, cookers or devices. Some experimentation maybe required as all microwave ovens have the same wattage. The mug and containers you use can also affect cooking times. The good thing about microwaves is that they can be quickly set to a time interval or heat setting, and the cooking can be interrupted and restarted.

Tips for Poaching Eggs in a Mug in a Microwave

• Using a mug is the simplest way to poach eggs. Choose a heavy, sturdy and dense mug rather than a delicate flimsy one.
• Generally, you do not need to add vinegar to the water to helps the egg whites to coagulate when cooking in the microwave. However, you can add half a teaspoon of vinegar per cup water.
• You will need to experiment a little with the timing and setting to cook the perfect egg. Generally one egg cooked in a 700-watt microwave oven, in a medium size mug, requires about 70 seconds to poach the egg perfectly with runny yolk and just set whites.
• Use a high power setting when poaching egg a try different time setting to get it right for your oven. The timing is critical as even a ten seconds can make the difference between under-cooked and over-cooked eggs.
• The mug size can affect the cooking time even if the volume of water is the same.
• Egg size and egg temperature can also affect cooking time. This sounds very complicated, but once you get the setting for your equipment and method, just stick to the timing that works for you.
• Only poach one egg in each mug. You can cook two eggs in their own mugs at the same time, but usually, one egg will cook faster than the other, so just do one egg at a time. After all, it only takes a maximum of around 90 seconds per egg.
• Add water to the mug first.
• Always use the same volume of water at the same temperature.
• The cooking process for the egg includes letting the egg sit in the mug of hot water for one minute after removing from the microwave. This helps improve the texture of the yolk, so that it is soft and creamy rather than too runny and gooey. It also ensures the whites are evenly set.
• Always drain the cooked eggs on a piece of stale bread or on a paper towel before serving.
• After letting the eggs drain, sprinkle them with salt and freshly ground black pepper.

Microwave Scrabbled Eggs

Cooking scrabbled eggs in a frying pan or saucepan can require a lot of scrubbing and scraping to clean the utensil. Sometimes the eggs will burn on the base. It is easier, quicker to cook scrabbled eggs in a microwave. Using a lightly greased plastic bowl with a cover leaves no mess and avoids having to clean a pan or pot. You can add sliced mushrooms, cherry tomatoes, and vegetables that are pre-cooked in the same pan. Or you can add shredded cheese, diced ham, or fresh herbs to the whipped egg mix prior to cooking.

Tips for Cooking Scrabbled Eggs in a Microwave

• Spray a microwave-safe utensil (e.g. plastic bowl, ramekin, or egg cooker) with good quality cooking spray. Or you can wipe the inside lightly with butter or a neutral flavor vegetable oil such as rice bran or grape seed oil.
• Whisk eggs, milk, salt and pepper in a separate container. Add any extra filling ingredients such as diced ham or cheese to the mixture and stir through. Mushrooms, diced vegetables should be pre-cooked in the microwave before adding to the beaten egg mixture.
• Always cover the bowl or ramekin, with plastic wrap or a lid allowing an opening for venting steam.
• Set your microwave to moderate around (70% power). You will need to check and stir the mixture once or twice while cooking. Generally the total coking time will be 1-3 minutes depending on how many eggs you use, their size and the features of your microwave oven. Experiment with the setting and cooking times to determine what works for you. Note the time that works best for your microwave oven. Stirring the eggs several times while cooking is required to ensure the eggs are cooked consistently right through the mixture. Cook in 20-30 second bursts, removing from the microwave and stirring with a fork, depending on the number of eggs used. Do not rush this, as the process of setting aside and stirring helps avoid overcooking the eggs on the bottom and sides of the container. It also helps you check on progress. Remove the scrabbled eggs just before the eggs have set. Cover and let the eggs stand in the cooking utensil for 30-60 seconds before serving. This will prevent overcooking the eggs, rendering them rubbery.
• Like pan-cooked scrabbled eggs, the consistency of the cooked eggs can vary from soft creamy curds to firm set eggs similar to an omelette. The choice is yours and it depends on cooking times and how often you interrupt the cooking and stir the mixture and how long you set it aside before serving. Soft flowing consistencies are harder to achieve, but can be done in the microwave.
• Eggs cook rapidly and they can get overcooked in a matter of seconds in your microwave oven. To avoid this, check the eggs several times when cooking and remove them from the microwave oven when undercooked slightly. Set the eggs aside in the covered cooking utensil to complete the cooking process and to even out the texture. This will require some experimentation to get it right for your set up.
• Add some liquid to the eggs when whisking. The minimum amount is 1/2 tablespoon for each medium to large egg for water, stock, coconut or almond milk. This helps get an airy texture in the mixture. Add the filling such as cheese or herbs after the eggs and liquid have been whisked and after the first 30 second burst of cooking.

Best Recipe for Microwave Scrambled Eggs

Ingredients

• 2 free range eggs
• Salt and pepper to taste
• Fillings such as cheese, diced ham, mushrooms or vegetables (optional)
• 1-2 tablespoons milk, stock of water (almond and coconut milk can be used)
• Butter or oil for greasing the cooking container (plastic is easier to clean)

Method

Pre-cook any hard vegetables, mushrooms and other additions beforehand so they are just soft when added to the scrambled eggs. Grease or spray the container you are planning to use for cooking in the microwave. The container requires a lid or a plastic covering with a vent for steam. Crack the eggs into a small bowl. Add the milk or water and whisk lightly until just combined and aerated. Season with a little salt and freshly ground black pepper, so that the seasoning extends through the mixture. Set your microwave on a moderate or high setting depending on the model. Lower heat setting make the timing less critical. Cook for 20-30 seconds, and then remove the container and mix the egg mixture with a fork. If the eggs are just starting to set or the mixture has thickened add the fillings and herbs and gently fold through the mixture. Continue cooking for 20-30 second bursts, gently forking each time. Remove the container from the microwave when the eggs are just undercooked and very soft with some liquid remaining. Stir gently with a fork without mashing. Cover the container and set aside for 30-60 seconds to complete the cooking process. Serve warm or hot with toast and vegetables, topped with fresh herbs.