Has anyone come up with a way to cook beaten eggs via microwave?
My attempts to do so have resulted in a off-coloured mess with the consistency of rubber.
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Microwave scrambled eggs will never be like real scrambled eggs. That said, I've obtained decent results when only a microwave is available by beating the eggs first, microwaving for 30 seconds, stirring, and then microwaving in 10 second bursts, stirring after each one until desired doneness is achieved. If you are just looking for ways to cook eggs in the microwave, and you don't care about the style, try doing a microwave poached egg: Put 1/3c of water in a mug. Crack an egg into the water. Stab the yolk with a fork/toothpick/etc (shouldn't break the yolk, just pierce it. This is so that it won't explode, which apparently is a risk, although I've never had it happen, personally.) Microwave for about a minute, remove egg with slotted spoon. Adjust timing up/down 5 seconds, depending on your microwave and how you like your egg (e.g. I like mine kind of runny: in one microwave I use, that's 55 seconds, in another it's 1min even.) |
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Absolutely. Exceedingly high heat gives eggs a ruber texture. And this is because the microwave oven heats the outside too quickly before it can heat the inside. I just don't think cooking any eggs in the microwave will ever work well unless you can somehow distribute the heat evenly and slowly (so that it never peaks in anyway part, else you will get rubbery eggs), and that is something microwaves fail on both parts. |
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The bagel shop near my work microwaves their eggs for their egg sandwich (caveat: they may be some kind of egg beaters or other substitute). They put about 1/2 cup of the liquid in a microwaveable dish, nuke for 2 minutes. They check about 3/4 of the way to make sure that the bottom is cooking; if not they flip the egg puck. The trick may simply be to use an egg substitute instead of real eggs. |
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I don't think it can be done. The efficiency of a microwave in heating up substances with a high proportion of water means that the egg nearest to the microwaves (the outside of the bowl) over cooks while the inside is still raw. I have tried doing it by stirring every 15 seconds, but it takes longer - and gives a poorer result - than just beating eggs with a splash of milk and stirring them continuously over a lowish heat in a pan. |
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