Microwaved eggs several ways (recipe)
| Microwaved eggs several ways (recipe) | |
|---|---|
| Name | Microwaved eggs several ways |
| Ingredients | Egg • Butter |
| Cooktime (in hours) | 0.2 |
| Preptime (in hours) | 0.033333333 |
| Totaltime (in hours) | 0.233333333 |
| Keto friendliness | Keto friendly |
| Calories | 71.5 |
| Fat | 4.8 |
| Protein | 6.3 |
| Carbohydrate | 0.4 |
| Fiber | 0 |
| Net carbohydrates | 0.4 |
| Sugar | 0.2 |
| Saturated fat | 1.6 |
| Cholesterol (mg) | 186 |
| Sodium | 71 |
| Yield | 1 each |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Microwaved eggs several ways (recipe) is a keto friendly food item with net carbohydrates of 0-1 per serving.
Recipe instructions
- Microwave Eggs cooked in their shells will explode!
- Even out of the shell, eggs can and may explode in the microwave because rapid heating causes a buildup of steam. Always use a wooden pick or tip of a knife to break the yolk membrane of an unbeaten egg before micro-cooking to allow the steam to escape.
- Covering cooking containers with a lid, plastic wrap, or wax paper encourages more even cooking and (if you forgot to prick the yolks) helps to confine the explosion!
- Microwave Fried Eggs:
- Break and slip one (1) egg into each of two lightly-greased 10-ounce custard cups or a pie plate.
- Gently prick yolks with tip of knife or wooden pick.
- Cover with plastic wrap.
- Cook on 50% power just until eggs are almost desired doneness, about 2 to 3 minutes.
- Let stand, covered until whites are completely set and yolks begin to thicken but are not hard.
- Microwave Hard-Cooked (Boiled) Eggs:
- Separate yolks and whites of eggs into two (2) lightly-greased liquid measures or small bowls.
- Stir yolks with fork.
- Cover each container with plastic wrap.
- Cook separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk, about 30 seconds to 1 minute per white.
- Remove when slightly underdone.
- Let stand, covered, about 2 minutes. Cool long enough to handle comfortably, then chop or chill until ready to chop.
- Microwave Poached Eggs:
- Pour 1/3 cup water into 10-ounce custard cup or small deep bowl. Break and slip in two eggs.
- Gently prick yolks with tip of knife or wooden pick.
- Cover with plastic wrap.
- Cook on full power about 1 1/2 to 2 minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes.
- Pour off water to serve in custard cup or lift out with slotted spoon.
- NOTE: For 4 eggs, use 2/3 cup water in 1-quart bowl or baking dish. Cook 1 1/2 to 3 minutes and let stand as above.
- Microwave Scrambled Eggs:
- In a 10-ounce custard cup, beat together 2 eggs, and 2 tablespoons milk with salt and pepper to taste, if desired, until blended.
- Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes. Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute.
- NOTE: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.
- 1 egg: 30 to 45 seconds.
- 2 eggs: 1 to 1-1/2 minutes.
- 4 eggs: 2-1/2 to 3 minutes.
- 6 eggs: 3-1/2 to 4-1/2 minutes.
- 8 eggs: 4-1/2 to 5-1/2 minutes
-
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Food tags
, Easy
Microwaved eggs several ways (recipe) details:
Time:
Prep Time in Hours and Mins:14M
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Contributors: Prab R. Tumpati, MD
