Steamy Microwave Egg: Quick, Easy, And Delicious

Cooking eggs in the microwave is a convenient and quick way to make a tasty dish. This method is faster than the traditional steaming method and produces an egg custard with a silky and smooth texture. The key to achieving the perfect soft-set wibble-wobble texture is to cook the eggs at a lower temperature, around 500 watts, or half the power of a 1000-watt microwave. This allows the eggs and broth to steam together gently, resulting in a dish that is more slurpable than chewable.

To make microwave-steamed eggs, start by whisking an egg with broth and a pinch of salt in a microwave-safe bowl. Cover the bowl with a paper towel or plastic wrap, poking a few holes to allow steam to escape. Place the bowl in the microwave and cook at 700 watts for around 2 minutes, checking the eggs every 15 seconds to prevent overcooking. Once the eggs are cooked to your desired doneness, remove them from the microwave and let them cool before garnishing with scallions and a drizzle of toasted sesame oil.

How to make microwave steamed eggs in 10 minutes

Microwaving steamed eggs is a quick and easy way to make a delicious breakfast, light meal, or appetizer. The microwave method is faster than the traditional steamed method, but it still produces an egg custard dish with a silky and smooth texture. Here's how to make microwave steamed eggs in 10 minutes or less.

Ingredients

You only need a few simple ingredients to make microwave steamed eggs:

• 2 eggs
• A pinch of salt
• Warm water (between 104°F and 122°F)
• Light soy sauce
• Sesame oil
• Optional: Chopped green onions, chili oil, or chili garlic sauce for extra flavor

Instructions

• Beat the eggs: In a bowl, beat the eggs with a pinch of salt until the yolk and white are well combined. You can use chopsticks or a whisk for this step.
• Add warm water: Pour warm water into the egg mixture, maintaining a 1:1.5 ratio of egg to water. The water should be between 104°F and 122°F.
• Whisk and strain: Whisk the mixture again and skim off any bubbles or clumps by straining it with a strainer. This will leave you with a smooth egg mixture without bubbles or clumps.
• Cover and poke holes: Cover the bowl with plastic wrap and poke small holes in the plastic wrap using a toothpick. This allows steam to escape and prevents the eggs from boiling.
• Microwave: Place the bowl in the microwave and cook for about 5 minutes. The cooking time may vary depending on the number of eggs and the size of the container, so adjust as needed.
• Create a crisscross pattern: Take the steamed egg out of the microwave and make a crisscross pattern by slicing it with a knife. This allows the eggs to absorb the toppings better.
• Add toppings: Drizzle light soy sauce and sesame oil over the steamed egg. If desired, garnish with chopped green onions or other toppings of your choice.

Tips for a Perfect Texture

• Cook on low heat: Heating the eggs on low heat helps to avoid a wrinkly and uneven texture. It also prevents the eggs from overcooking or bursting in the microwave.
• Whisk and strain well: Be sure to beat the eggs until smooth and strain the mixture to remove any clumps or bubbles, ensuring a silky and smooth texture.
• Use warm water: Warm water has less air than cold water, which helps prevent the formation of bubbles and creates a smoother texture.
• Adjust the cooking time: For 2 beaten eggs, start with 5 minutes of cooking time and adjust as needed. Add 15-second intervals until you achieve the desired texture.

How to make microwave poached eggs

Ingredients:

• 1 large egg
• Salt and pepper, to taste
• 1/4-1/2 cup water
• Splash of vinegar (optional)

Utensils:

• Microwave-safe bowl, mug, or cup
• Microwave-safe plate
• Slotted spoon or fork

Method:

• Fill your microwave-safe bowl, mug, or cup with 1/4-1/2 cup of water.
• Crack an egg into the bowl and make sure it is completely submerged.
• Cover the bowl with a microwave-safe plate.
• Microwave on high power for 30 seconds to 1 minute.
• Remove from the microwave and check if the egg white is cooked. If not, continue to microwave in 10-second increments.
• Using a slotted spoon or fork, carefully transfer the egg to your plate and sprinkle with salt and pepper, to taste.

Tips:

• If you want to avoid the yolk exploding in the microwave, pierce the yolk with a toothpick or the tip of a knife before cooking.
• Use fresh eggs, as the older the eggs, the runnier the whites, which can cause feathery, watery whites that poach unevenly.
• If your store-bought eggs are falling apart when poached, add a splash of vinegar or lemon juice to the water.
• If you want a runny yolk, do not pierce the yolk. However, be aware that the yolk may explode, so cover the bowl with a plate or saucer to contain the mess.
• If you want a fully cooked yolk, pierce the yolk and microwave for 1 minute, then flip the egg and microwave for another 10-45 seconds.

How to make microwave scrambled eggs

Ingredients:

• Eggs
• Oil or butter
• Salt and pepper
• Shredded cheese (optional)
• Vegetables (optional)
• Meat (optional)
• Herbs (optional)
• Milk or water (optional)

Utensils:

• Microwave-safe bowl, mug, or ramekin
• Fork
• Microwave-safe plate

Method:

• Grease a small oven-safe bowl, ramekin, mug, or ceramic egg maker with your oil or butter of choice.
• Crack your desired number of eggs into the bowl and whisk them until they're combined. Season with salt and pepper.
• Microwave on high for 30 seconds.
• Remove from the microwave and stir with a fork, bringing the edges of the egg inwards. If you like cheesy scrambled eggs, you can add some shredded cheese at this point, along with any other desired add-ins such as vegetables or meat.
• Return the eggs to the microwave and cook for 20 more seconds.
• Remove from the microwave and check for doneness; continue cooking in 20-second increments until the eggs are just set.
• Allow the eggs to cool for a few minutes before serving.

Tips:

• For extra flavour, stir in herbs at the start, cheese after the first 30 seconds, or smoked salmon at the end. You can also add a small knob of butter at the end.
• If you want to make your scrambled eggs silkier, add a dash of milk or cream to the eggs before microwaving.
• Always cover your bowl with a microwave-safe plate to prevent mess.
• If you're making a larger batch, you will need to increase the cooking time.

How to make microwave baked eggs

Ingredients

To make microwave baked eggs, you will need the following ingredients:

• Eggs
• Salt
• Warm water or broth
• Oil
• Toppings of your choice (e.g. bacon, ham, pesto, marinara sauce, etc.)

Method

• Oil a small bowl, ramekin, or mug. You can also add any additional ingredients you like, such as a slice of ham.
• Crack an egg into the bowl and season with salt and pepper.
• Cover the bowl with a microwave-safe plate.
• Microwave the egg in 15-second increments, checking for your desired level of doneness. It is normal to hear some sputtering and popping. You shouldn't need to microwave for longer than 1 minute.
• Once cooked to your liking, remove the egg from the microwave and add your desired toppings.

Tips

• Use the lowest heat setting on your microwave to avoid overcooking or bursting the eggs.
• Whisk the eggs thoroughly with broth and a little salt. Make sure the eggs are well beaten to avoid any clumps of egg white.
• Fill the bowl halfway with the egg mixture to allow room for expansion during cooking.
• Cover the bowl with a paper towel or plastic wrap with small holes to prevent the egg from boiling over.
• Adjust the cooking time as needed, depending on the number of eggs and the size of your container.
• For a smoother texture, strain the egg mixture before microwaving to remove any clumps.

How to make Chinese steamed eggs in the microwave

Ingredients:

• 2 eggs
• 1 cup chicken stock (or 1 cup of water and ⅛ tsp of salt)
• 1 tsp chopped chives
• 1 tbsp light soy sauce
• 1 tsp sesame oil
• Pinch of sugar

Method:

• First, crack your eggs into a bowl and beat them with a whisk until they are well combined.
• Next, add 1 cup of chicken stock to a microwave-safe bowl and heat it in the microwave for 30 seconds at 100% power, or until it is warm (around 100 °F/38 °C). Alternatively, you can heat the chicken stock on the stovetop.
• Now, add the warm chicken stock to the eggs and continue whisking until the mixture is well combined.
• Strain the egg mixture through a fine-mesh sieve into a microwave-safe bowl.
• Cover the bowl with microwave-safe plastic food wrap. Poke holes in the plastic wrap at half-inch intervals to allow steam to escape.
• Place the bowl into a larger microwave-safe dish and add hot water until it reaches the same level as the egg mixture.
• Transfer the bowl to the microwave and cook at 50% power for 10 minutes, or until the eggs are set.
• Carefully remove the bowl from the microwave and take off the plastic wrap. Be very careful, as the bowl will be hot.
• Finally, drizzle soy sauce, sesame oil, sugar, and chopped chives over the steamed eggs. You can also use a small knife to cut the steamed egg into a web-like pattern to enhance its appearance and help distribute the sauce more evenly. Serve hot.

Tips:

• To achieve the perfect silky smooth texture, use warm stock or water to prevent the formation of bubbles or foam.
• If using the stovetop method, leave a small gap between the lid and the pot to prevent the buildup of steam and pressure. This will help to prevent an uneven surface and stop the egg mixture from boiling over.
• For the microwave method, use a water bath to ensure the egg mixture cooks gently and evenly.

Frequently asked questions