joey
When I do a egg in the microwave, I crack it and put it into a bowl, I then cook it for about 40 seconds or so, but they always seem to explode, or some of the egg is left uncooked, any tips for cooking a perfect egg in a microwave ?

Also can an egg be boiled in the microwave ?

You can boil an egg in the microwave, you need to prick the top of the egg with a needle so that the air can escape while it is being boiled in the microwave and this stops the egg from exploding.

Any eggs cooked in their shell will burst. Prick the yolk if cooking the egg whole and cover and cook on high.

Just make scrambled egg as microwaves are very good at this. Beat the eggs with a small amount off milk and a few small nobs off butter. Cook in short 30 second blasts until light and fluffy then add a little salt, freshly ground pepper and a little more butter. Fantastic, also be careful when boiling water in a micro for any reason as the water can reach temperatures so it it will actualy explode. Very dangerous.

Eggs will explode due to increased pressure inside the shell. Pricking the egg decreases the chance of an explosion but is not foolproof. In addition, the egg will be cooked unevenly. The most reliable way to boil eggs in a microwave is to wrap the egg in some aluminium foil and place it in a vessel full of water. The aluminum will deflect the microwave radiation which means the egg will not be cooked via microwaves at all. Rather, the microwave will heat up the water which then acts to cook the egg. Make sure to put the cooking vessel in the middle of the microwave otherwise the foil may spark and damage the microwave.

Eggs not inside a shell can be safely cooked in a microwave, however, the inherent finickiness of egg cooking combined with the unevenness of most microwaves makes microwave cooked eggs greatly inferior to traditional methods in general.

It is quicker to fry an egg in a pan than in a microwave but what you need to do is using a needle or pin puncture the yolk once - this will allow the pressure of the steam out. You could use one of those warm skillets for the microwave - you heat them up first and then cook on them - the idea coming from the ancient cooking on hot stones.
If you still won't use a pan then you could scramble them - it comes out better.
You cannot hard-cook eggs in a microwave (they'll explode), but if you find after peeling an egg that it is not quite done at the center, pierce it once or twice with a fork, set microwave to medium power and cook the egg for 10 to 20 seconds before checking for doneness.

However using the same principle as on a hob - The proper way to boil an egg in the microwave oven is to immerse the egg in water inside a suitable cookware. When the water boils, the egg would be cooked. Without immersing the egg in water, the egg would explode inside the microwave oven when pressure continues to build up quickly inside the eggshell due to vaporisation of water.

There are some microwave egg cookers or poachers on the market. Some of these products could be found on the Internet.

You have to prick the yoke with a pin to let out the pressure.

I often will cook scrambled eggs in the microwave. I butter the inside of the bowl I am using. Then I break the eggs right into that bowl. I add a tablespoon of milk, salt and coarsely ground black pepper. Trying not to scrape the bottom of the bowl, I whisk the eggs with a fork.

When they are fairly well mixed, I add three one-half teaspoon size knobs of butter to the top of the mixture.

I put it in the microwave as is on 60% power. Cook for 1 minute. You'll see that some of the egg will have started cooking along the edges of the bowl. With your fork, move those bits towards the center. Whack the bowl back in on 60% again. Cook again for 1 minute. A lot more will have cooked. Move the cooked egg toward the center. Another 30 seconds on 60% power will have your eggs nicely cooked.

Take them from the microwave, fluff them and let them rest one minute. Any uncooked egg will cook from contact with the cooked egg.

The result is a nice fluffy buttery scrambled egg in a bowl that is ready to eat from and a snap to clean up!

Cooking a hard-boiled egg in a microwave in the shell is something I won't advise. Boiling the egg in water at 100 Celsius limits the amount of heat that can build up within the egg shell. Inside the microwave, there is no controlling how hot the water vapor inside can become. There were 13 eye injuries in the UK last year due to exploding microwaved eggs-in-shell.

Boiling them on the stove top is just as fast as boiling them in the microwave.

Good luck!

I prefer to poach eggs in the microwave. I leave hard-boiled eggs to the stovetop. To do poached eggs I put about 1/8-1/4 cup of water and a tablespoon of vinegar in a soup cup. [The amount of water varies on the number of eggs and the diameter of the cup.] Put 1-2 eggs into the water and prick the top of the yolks once with a fork. Microwave in 20-second blasts, checking after each blast for consistency. I like the yolk to be on the runny side. Drain off the water and place the eggs on buttered toast - salt and pepper to taste.

You need to prick the yolk as well or it will pop! Why not leave the egg in its shell and put it in a pan of water, bring to the boil and boil for 7 minutes. This will make a hard boiled egg, far nicer than the rubber mess you get from a microwaved egg. Scrambled egg is OK in the microwave, but real scrambled egg is much nicer as you can cook it soft.