Let’s be real: microwaved scrambled eggs are a life hack. Whisk an egg in a mug with a splash of milk. Nuke for 45 seconds, stir, nuke for 20 more seconds.
You get a fluffy, portable breakfast. No pan, no butter, no mess. It’s the bachelor’s dream and the busy parent’s best friend.
But microwaved poached eggs? That’s a magic trick. Half-fill a mug with water, crack the egg in, pierce the yolk, and microwave for 60 seconds. You get a perfect round orb of joy.
What About Hard-Boiled?
Do not, I repeat, do not boil a whole egg in its shell in the microwave. You will hear a pop. Then you will smell regret. The smell of burnt egg clings to your kitchen for days.
If you want a hard-boiled texture, crack the egg into a bowl, add water, and microwave covered. You’ll get a soft “coddled” egg. It’s not the same, but it won’t start a fire.
