Behold! A perfect microwave hardboiled egg
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You trying to downplay greatness?
wrote last edited by [email protected]I’m just asking where and where does the boiling happen?
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The shell is good for you but I advise chewing thoroughly.
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Isn't that just poached eggs?
I use that trick to make scrambled eggs. Need to add a bit of water, and for some reason, a dash of vinegar, top it with a paper towel.
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PRO TIP: Make scrambled eggs in a coffee cup. Great trick for a meal at work!
Crack the egg in a coffee cup, add a dash of water and vinegar, whip up with a fork, cover with a paper towel, nuke it for X seconds. 90 seconds seemed about right last time I did this, YMMV.
No idea why the vinegar and paper towel are needed, but it don't cook right without those elements.
I sometimes use Tabasco for the vinegar addition. -
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Looks like an egg from Aliens.
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Nuke it from orbit
it's the only way to be sure.
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Isn't that just poached eggs?
I'm not as gourmet as you, I call them "eggs made in microwave"
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PRO TIP: Make scrambled eggs in a coffee cup. Great trick for a meal at work!
Crack the egg in a coffee cup, add a dash of water and vinegar, whip up with a fork, cover with a paper towel, nuke it for X seconds. 90 seconds seemed about right last time I did this, YMMV.
No idea why the vinegar and paper towel are needed, but it don't cook right without those elements.
I sometimes use Tabasco for the vinegar addition.I read here that it firms up the egg whites, but not in the presence of the yolk, so I'm not certain what the point of the vinegar is either. The water could just be for helping the egg cook and not become too rubbery.
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This post did not contain any content.wrote last edited by [email protected]
If I were the kind of guy that ate eggs regularly, I'd probably have tested whether poking some holes in the shell would avoid it exploding as violently as they tend to due to the buildup of pressure. I normally poke holes with a thumbtack when I boil them in a pot, but only one in each end. But yeah, maybe more than one hole in each end would be enough to alleviate the pressure, combined with setting the microwave to a lower wattage when cooking.
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I was told that the trick is to not have the egg in its shell.
Take a cup, fill it one third with water, then crack your egg in the cup. Now it can't build up pressure, it can't explode.
It microwaved without exploding. As I took it out of the microwave, it exploded. It went everywhere. The floor, the ceiling, every cabinet door. I count myself lucky that I didn't get boiling hot egg in my eyes.
Also, the noise attracted attention from everybody in the house, no way to just discretely clean it up before anyone noticed my stupid experiment.
I like to put egg in microwave ramen sometimes. But you have to swirl it a bit first and break the yolk.
I used to just plop one or two eggs directly into the bowl with the ramen, and microwave it all at once. But this happened to me, thankfully it did it inside the microwave. But I was at work, it was very loud, and soup was dripping out of the door.
Not fun.
