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Preparation: 1 minute
Soft-cooked: Cooking: 35 seconds, Standing: 10 seconds
Hard-cooked: Cooking: 45 seconds, Standing: 30 seconds
| Cooking spray |
| Pinch salt |
| 1 egg |
Spray bottom and sides of a microwave-safe custard cup or mug with cooking spray. Sprinkle salt in bottom of dish. Crack egg into dish. Pierce egg yolk and white several times with a fork. Cover dish with microwave-safe plastic wrap. For soft-cooked egg: Microwave on HIGH (100%) for 35 seconds. If egg is still undercooked, turn egg over and microwave for 10 seconds more or until cooked to taste. Let stand, covered, for 10 seconds before removing egg from dish. For hard-cooked egg: Microwave on HIGH (100%) for 45 seconds. Let stand, covered, for 30 seconds before removing egg from dish.
Tip
Glass, ceramic and microwavable plastic cookware are all microwave-safe. Plastic cookware gives the most even cooking since it doesn’t attract as much heat away from the food as does glass or ceramic.
Options
Before cooking egg, whisk in one or more of the following options:
- Pinch of chopped fresh or dried herbs such as basil, sage, savory, thyme, tarragon, dill, parsley and chives
- Salsa, hot sauce, Worcestershire sauce, ketchup or HP sauce
After cooking egg and before standing time, top with one of the following options:
- 2 tsp (10 mL) shredded cheese or grated Parmesan; let stand until cheese melts
- Quick Mex: 1 tsp (5 mL) salsa and a sprinkling of crushed tortilla chips
- Quick “Hollandaise”: 2 tsp (10 mL) light mayonnaise mixed with ½ tsp (1 mL) Dijon mustard and a few drops of lemon juice. Let stand until toppings are warm.
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How to Make Microwaved Eggs