Microwave Fried Egg

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Microwave "Fried" Egg

Sometimes for breakfast I like to have a single fried egg on an English muffin – but I don’t really want to go through all the trouble to actually take out a pan and fry an egg!  When I tried to microwave eggs in the past… they always exploded all over the microwave and made a mess.

Why do eggs explode in the microwave?  Well, mainly because the protein in the egg (especially yolk vs. white) can cook unevenly and form a sort of “membrane”.  If uncooked egg (with a lot of moisture) is sealed in by the “membrane” then steam can build up and cause the egg to explode… and you end up with egg all over the microwave walls and ceiling (which is super fun to clean up).

You can try my technique (below) to stop your egg from exploding!  Keep in mind, I only cook egg in the microwave like this when I want one egg… more than one egg and I’ll use a pan.  Also make sure you cover your egg in the microwave with a plate (I use a paper plate… but you can also use a regular plate) – the “cover” has two purposes: 1) It will help steam and set the egg, and 2) If the egg DOES explode… it will help to contain the explosion.  I can’t promise you that your egg won’t explode, so be careful… but I haven’t had an egg explode yet by following the steps below.

Microwave “Fried” Egg:

  • 1 egg
  • 1 small pat of butter
  • sprinkle of salt, pepper (optional)

1.  You will need a small bowl, like a rice bowl, that is microwave safe.

2.  Put a small pat of butter in the rice bowl.  (How much butter?  Usually I put just a little dab… like 1/4 to 1/2 tsp., but you can use more or less depending on how buttery you want your fried egg.)

3.  Crack the egg into the bowl, being careful not to disturb the yolk.  (If it breaks, this recipe will still work, but your “fried” egg won’t be as pretty.)

4.  Take a small fork and very carefully pierce the skin of the yolk once.  (This will prevent the yolk from exploding in the microwave later.)

5.  Sprinkle the egg with a little bit of salt and pepper (optional).  Place the rice bowl into the microwave, and cover with a light weight lid or paper plate.  (I always use paper plates to cover dishes in the microwave to prevent splattering… but in this case, the “lid” will help hold in some of the steam to help cook and set the egg.)

6.  Microwave the egg for about 30 seconds, then allow to rest covered/undisturbed in the microwave for 30 – 60 seconds.  If your egg needs more time, recover and microwave for an additional 15 seconds at a time (allowing a 30 second rest before uncovering) until done.  In my microwave, I already know how long it takes… I just go for a straight 45 second cook time + a 45 second rest, then voila, cooked egg!  (If you want a more runny egg yolk, cook for a shorter period of time in the microwave – but allow a little bit longer rest time for the white to solidify.)

7.  Use a fork or knife to loosen the edges of the egg, then slide it onto your plate – add hot sauce or your favorite condiments, and enjoy!

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