- Prep Time:
- 1 min
- Cook Time:
- 1 min
- Pinch salt
- 1 egg
Sprinkle a few grains of salt in bottom of egg cooker. (Salt attracts microwave energy and will help to cook eggs evenly.) Break egg into egg cooker. Pierce yolk and white with fork four or five times to bottom of egg cooker. (Piercing is necessary to prevent "exploding" during cooking.) Place lid on cooker base, lining up notches. Twist to secure. Place in microwave.
For Soft-Cooked Egg: Microwave on High (100% power) for 30 seconds, or on Medium (50% power) for 50 seconds. Let stand for 30 seconds before removing lid. If still undercooked, turn egg over in cooker, cover and microwave for another 10 seconds, or until cooked as desired.
For Hard-Cooked Egg: Microwave on High (100% power) for 40 seconds. Let stand for 30 seconds before removing egg from egg cooker.
Cooking times will vary depending on microwave oven cavity-size, wattage and desired consistency of yolk. Times provided are for a 1000-watt microwave oven. Increase time slightly for lower wattage; decrease for higher wattage. Start with shortest time and increase in 10 second intervals. Note the time that works best for your microwave oven.
Cooking times will vary if more than one egg is cooked at a time. Please refer to our directions for Microwave Egg Cookers: 2 Egg Cookers in the microwave and Microwave Egg Cookers: 2 eggs in 1 Cooker.
Times given are for large eggs. The egg cooker works best with large eggs.
After each use, wash egg cooker thoroughly with hot soapy water; rinse and dry.
The egg cooker is safe to use in both dishwasher and microwave. Do NOT use in convection microwave oven set to convection mode.
When cooking in the microwave, always use a microwave-safe container and pierce yolk and white several times or whisk before cooking.
Never cook an egg in its shell in the microwave; it will explode.