Cooking eggs in the microwave provides a quick and easy method of preparing a healthy breakfast. Although you can cook both egg yolks and whites in the microwave, the egg whites take less time and provide a more even cooking. You can create microwave versions of fried eggs, scrambled eggs, poached eggs and hard-boiled eggs, although they will be slightly different than hob-cooked versions of the dishes. Break any egg membranes with a knife or fork to avoid splatters while cooking.
Adjust the power setting on the microwave. If you do not beat the egg whites before you cook them, set the power to 30 to 50 per cent. For scrambled eggs you can leave the power setting at 100 per cent.
Separate the egg whites from the egg yolks if using whole eggs. Pour the egg whites into a microwave safe dish. If making scrambled eggs, beat the egg whites with milk, salt and pepper. For poached eggs, add a little water to the dish before adding the eggs. Grease the inside of the dish for fried eggs.
Cover the dish with the lid, waxed paper or cling film. This helps in case the egg pops or splatters and traps additional heat that will cook the egg thoroughly.
Cook egg whites for one and a half minutes. Check the egg whites and cook for 30 seconds more if the whites have not cooked fully. Remove any water added for poached eggs. Fried egg whites take one or two more minutes than hard-cooked or scrambled egg whites.
Let the egg whites cool for one or two minutes before removing from the microwave-safe dish.
Don't microwave eggs in their shell -- they can explode.