Soft Boiled Eggs In The Microwave Recipes

SOFT-BOILED EGGS IN THE MICROWAVE

Steps:

• Fill a bowl with warm water and place cold eggs into the bowl, to keep from cracking when you cook them.
• Fill a microwave-safe bowl with water; add salt. Microwave on high power to boil, 1 to 1 1/2 minutes.
• Place warm eggs into the bowl of hot water and cover the bowl with plastic wrap.
• Place the bowl of covered eggs into the microwave and microwave on 60% power for 1 1/2 minutes.
• Remove from the microwave and transfer eggs to a bowl of cool water to stop the cooking process. Peel and serve.

MICROWAVE POACHED EGGS

Steps:

• Gather the ingredients.
• Fill a microwave-safe coffee cup, glass, or microwave-safe liquid measuring cup with 1/2 cup of cold tap water.
• Crack 1 egg into the cup.
• Place a saucer on top of the cup so that it covers the opening completely.
• Microwave on high for 30 seconds and then see if the egg white is cooked through. If not, continue to microwave in 10-second increments. Wait several seconds before removing the lid as steam can escape quickly and powerfully, even after a very short amount of cooking time.
• Repeat with the other egg in a fresh cup. Serve with salt and pepper, and enjoy.

MARTHA'S SOFT-BOILED EGGS

Steps:

• Place eggs in a saucepan large enough to accommodate them in a single layer. Fill the pan with cold water, covering eggs by an inch. Set over medium-high heat, and bring to a boil. Turn off heat, cover, and let stand 1 1/2 to 2 minutes. Remove eggs from water. Serve immediately in egg cups -- perfect for cracking and scooping the egg right from the shell. Season with salt and pepper.

BASIC MICROWAVED EGGS

Steps:

• Spray microwave-safe container (e.g. mug, ramekin, or egg cooker) with cooking spray or wipe lightly with vegetable oil. Sprinkle a few grains of salt into bottom of container (salt attracts microwave energy and helps to cook egg evenly).
• Break one or two eggs into container. Pierce yolks and whites with fork four or five times to bottom of container (piercing is necessary to prevent "exploding" during cooking). If using a mug or ramekin, cover with plastic wrap, pulling back small area for venting. If using an egg cooker, place lid on cooker base, lining up notches. Twist to secure.
• For Soft Boiled Egg: Microwave on High (100% power) for 30 seconds, or on Medium (50% power) for 50 seconds. Let stand for 30 seconds before removing plastic wrap or lid. If still undercooked, turn egg over in container, cover, and microwave for another 10 seconds, or until cooked as desired.
• For Hard Boiled Egg: Microwave on High (100% power) for 40 seconds. Let stand for 30 seconds before removing plastic wrap or lid. If still undercooked, turn egg over in container, cover, and microwave for another 10 seconds, or until cooked as desired.

BASIC SOFT BOILED EGGS

Steps:

• Place cold eggs in saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of eggs. Cover saucepan with lid and bring water to boil over high heat.
• Immediately remove pan from heat to stop boiling. With lid on saucepan, let eggs stand in water for 3 to 4 minutes (large eggs).
• Remove eggs and rinse under cold water. Cut off larger end with sharp knife.
• Place eggs in eggcups. Season with salt and pepper, if desired, and eat with small spoon.