- Prep Time:
- 1 min
- Cook Time:
- 1 min
- Pinch salt
- 1 egg
Sprinkle a few grains of salt in bottom of the egg cooker. (Salt attracts microwave energy and will help to cook eggs evenly.) Break egg into egg cooker. Whisk egg with fork. (Or, whisk egg in small bowl, then pour into egg cooker) Place lid on cooker base, lining up notches. Twist to secure.
Place into microwave. Microwave on High (100% power) for 35 seconds, stirring halfway through cooking. Let stand for 20 seconds. Stir to scramble egg before removing 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 recipes for using 2 Microwave Egg Cookers in 1 microwave, and for 2 eggs in 1 Microwave Egg Cooker.
Times given are for a large egg. The egg cooker works best with large eggs.
Lowering the power level to Medium High (70% power) or Medium (50% power) and increasing the cooking time slightly is also an option.
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 eggs in the microwave, always use a microwave-safe container such as the egg cooker, and pierce yolk and white several times or whisk before cooking.
Never cook an egg in its shell in the microwave; it will explode.