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  1. #1
    Super Moderator jscher2000's Avatar
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    Microwave Challenge: Soft-cooked eggs

    I like a soft-cooked egg on toast, and this seems to be a potentially office-able snack, but for the problem of how to cook the eggs with only a microwave oven, hot and cold water dispenser, and a limitless supply of coffee mugs.

    Soft-cooked eggs traditionally are prepared by placing cold eggs in cold water, bringing the pan to a boil, taking it off the heat, holding for one - or up to 4 -minutes, then chilling quickly under cold water. The goal is to get the whites from that rather unpleasant translucent state to an opaque but still soft white, while the yolk is hot but still quite runny. Mmmm.

    Eggs are difficult to "nuke" because the yolk cooks much faster than the whites. And they explode after only about 35 seconds (the "damage" is less noticeable if they are in a mug full of water). Cooking the whites through in the microwave is very difficult without making the whole mess rubbery and unpleasant.

    Well, it's conceivable to make boiling water in the microwave, but it still seems difficult to get the eggs up to 212 degrees F for 60-240 seconds. Maybe, though, a short soak in the water would get the whites warm enough that I then could nuke the thing for 10-15 seconds and be where I want to be? I'll have to try it.

    I suppose I could instead separate the egg and cook the two parts separately. This would be much messier, though, requiring that I dirty two containers versus zero otherwise (barring an ill-timed explosion). And it spoils the fun of cracking open the perfect egg.

    Any thoughts or suggestions?

  2. #2
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    Re: Microwave Challenge: Soft-cooked eggs

    Difficult.

    When I first bought a microwave, I eggsperimented. On whole eggs.

    When I cleaned the inside of the microwave, I could not distinguish egg from shell.

    I thought I saw some egg microwave thingies which would enable an egg to be cooked- but not quite sure.

    Otherwise , perhaps cooking the egg in some water might work?
    Subway Belconnen- home of the Signboard to make you smile. Get (almost) daily updates- follow SubwayBelconnen on Twitter.

  3. #3
    Super Moderator jscher2000's Avatar
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    Re: Microwave Challenge: Soft-cooked eggs

    > When I cleaned the inside of the microwave, I could not distinguish egg from shell.
    <img src=/S/laugh.gif border=0 alt=laugh width=15 height=15> I'm using organic brown eggs, so that didn't occur to me.

    Actually, my first instinct was to use water, very hot water from the dispenser, but the inside-out way that microwaves cook still caused an eggsplosion after about 40 seconds. Of course, under water, I didn't really hear the eggsplosion per se, it was the glass turntable jumping its tracks from the shockwave that tipped me off. I've got to find a way to shorten the cooking time for the whites so I can get in and out of the microwave in less than 20 seconds.

    If nothing else, it's great to be able to eat the evidence when something goes wrong. <img src=/S/grin.gif border=0 alt=grin width=15 height=15>

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    4 Star Lounger pccoyle's Avatar
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    Re: Microwave Challenge: Soft-cooked eggs

    This may give you want you want, but will require some fine tuning. In a mug bring water to the boil in the microwave. Break in egg, adjust microwave power down to say 60-70%, and cook in bursts of 10 secs until you achieve the consistency you want. The yolk will be less runny than the traditional way. <img src=/S/cheers.gif border=0 alt=cheers width=30 height=16>
    Paul Coyle
    Approach love and cooking with reckless abandon

  5. #5
    Super Moderator WebGenii's Avatar
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    Re: Microwave Challenge: Soft-cooked eggs

    At one point I was quite adept at cooking on the warming tray of our coffee maker at work. You are obviously branching out!
    [b]Catharine Richardson (WebGenii)
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  6. #6
    billeger
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    Re: Microwave Challenge: Soft-cooked eggs

    The trick with microwaving eggs is to lower the power. If you do not have the ability to do that with your microwave you may have a tough time. Here is the way to poach eggs.

    Put two tablespoons of water and a fourth teaspoon of vinegar in a six-ounce custard cup. The vinegar and hot water will help to coagulate and set the whites.

    Microwave on high until the water boils, one to one and a half minutes.

    Break one egg into the cup. Cover loosely with plastic wrap. Reduce power to medium high (70%) and microwave until whites are opaque and egg yolks are salt-set, 1.5 to 2.5 minutes.

    The other trick is to mix your yolks and whites together as you do -- or should do -- when scrambling eggs. That helps them cook evenly because the yolks have more fat and attract more of the radiant heat. <img src=/S/yum.gif border=0 alt=yum width=15 height=15>

    Hawai`i Bill

  7. #7
    5 Star Lounger
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    Re: Microwave Challenge: Soft-cooked eggs

    One thing I have found that prevents the eggs from eggsploding <img src=/S/crossfingers.gif border=0 alt=crossfingers width=17 height=16> is to carefully puncture the yolk with a end of a fork. No, the yolk does not run. This seems to be a way of letting the steam out of the yolk as it cooks. HTH

    Ron M <img src=/S/smile.gif border=0 alt=smile width=15 height=15> <img src=/S/smile.gif border=0 alt=smile width=15 height=15> <img src=/S/smile.gif border=0 alt=smile width=15 height=15>

  8. #8
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    Re: Microwave Challenge: Soft-cooked eggs

    Break your egg into a bowl. Break the yolk. Cover with a lid leaving a bit of a corner exposed. Microwave on high for 10 seconds. Open door and stir. Microwave again for another 10 seconds. Check for consistency as you may need another 5 seconds. Serve and enjoy!

  9. #9
    Silver Lounger Bruce K's Avatar
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    Re: Microwave Challenge: Soft-cooked eggs

    Hi, Ninnie ~

    Glad you made it here OK <img src=/S/grin.gif border=0 alt=grin width=15 height=15> Figures you went straight for the food! <IMG SRC=http://www.krymow.com/images/pipe.gif>

  10. #10
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    Re: Microwave Challenge: Soft-cooked eggs

    I own a couple of the microwave thingies. They're just large plastic egg cups with a little pierced domed cover. Nowhere did it say you should keep the power down - I learned the hard way, too. I use 100W for a minute and a half, check, and usually go up to 2 minutes. Not perfect-perfect, but more reliable and less washing-up clutter than the old way. I think I'll try the poaching recipe, too.

  11. #11
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    Re: Microwave Challenge: Soft-cooked eggs

    I have always pricked the blunt end of the eggs before the traditional boil-in-water ploy. Something about the air-sac.

    How big is your desktop monitor, and how much power does it put out? Just a thought.

  12. #12
    Super Moderator jscher2000's Avatar
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    Re: Microwave Challenge: Soft-cooked eggs

    A pin-hole isn't quite enough for the explosive force these things generate... and I use an LCD monitor. Ironically I haven't cooked an egg for months. It must have been a seasonal urge.

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