Microwave Egg Cooker Instructions

Updated February 21, 2017

Microwave ovens speed up cooking and defrosting times, yet aren't ideal for cooking all types of foods. If you try cooking an egg still in its shell using a microwave, the egg will burst, due to the pressure from the steam that builds up inside the shell during the microwave cooking process. However, you can make poached and scrambled eggs using the microwave oven. While vendors market specially designed microwave dishes for cooking eggs, you can use any appropriately sized microwave-safe dish and lid to get the same job done.

Add 1 tsp of melted butter to a microwave-safe casserole dish.

Break one to six eggs into the dish.

Add milk. Add 1 tbsp of milk for one egg, 2 tbsp of milk for two to four eggs, and 1/4 cup of milk for five or six eggs.

Whip with a fork until well blended.

Cook on high. Cook about 15 seconds per egg.

Open the oven and stir the egg mixture.

Cook on high for another 15 seconds per egg. It may take slightly less cooking time per egg when cooking six eggs. Reduce cooking time by two or three seconds per egg.

Remove the eggs when they are still slightly moist. Stir and allow them to set for about 4 minutes. They will continue to cook. If still undercooked, cook for an additional two or three seconds.

Add 2 tbsp of water and 1/4 tsp vinegar to a 170gr. custard dish, or similarly sized microwave-safe dish or cup.

Place the dish in the microwave and cook on high for about a minute or until the water boils.

Break an egg into the cup and cover with the cling film. Always use microwave-safe wrap or cover with a small dish.

Microwave on medium-high for 1 to 2 ½ minutes, depending on how you want the egg cooked. You can cook up to four dishes at a time, each with one egg, by placing the four small dishes together in the centre of the microwave.


Some microwave gadgets on the market allow you to hard-boil eggs in the microwave. Cooking times may vary depending on the microwave and your altitude.

Things You'll Need

  • Measuring spoons
  • Casserole dish with lid
  • Butter
  • Milk
  • Fork
  • Custard dish
  • White distilled vinegar
  • Microwave-safe cling film
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About the Author

Ann Johnson has been a freelance writer since 1995. She previously served as the editor of a community magazine in Southern California and was also an active real-estate agent, specializing in commercial and residential properties. She has a Bachelor of Arts in communications from California State University, Fullerton.