When you're running behind in the morning, your trusty microwave can get you back on schedule by helping you crank out a perfect breakfast egg in 60 seconds or less. But beware: If you don't microwave the egg correctly, you could end up with yolk and shell splattered all over your work or school clothes. Eggs can explode in the microwave. Keep your breakfast delicious and hassle-free by microwaving an egg correctly.

  • Scrambled:
  • 1 egg
  • 1 tablespoon milk or water
  • Plastic wrap
  • Poached:
  • 1 egg
  • 1/2 cup water
  • 1 cup microwaveable bowl or cup
  • Hard-cooked:
  • 1 or more eggs
  • Same number of microwave-safe bowls
  • Plastic wrap


Mix the egg and the milk or water in a 1-cup glass. Stir until blended.

Cover with plastic wrap.

Microwave on high for 45 seconds.


Fill a microwave-safe bowl or cup with 1/2 cup water.

Crack an egg carefully into the bowl or cup, ensuring that the egg is completely submerged.

Cover with a saucer and microwave on high for about a minute, or until done.


Break each egg into its own small microwave-safe bowl. Prick the yolk with a knife.

Cover the bowl loosely with plastic wrap and microwave on the medium setting for 60 to 90 seconds.

Allow the eggs to cool before chopping.

  • You may need to adjust cooking times slightly based on your microwave's wattage.

About the Author

Mary Strain

Mary Strain's first byline appeared in "Scholastic Scope Magazine" in 1978. She has written continually since then and has been a professional editor since 1994. Her work has appeared in "Seventeen Magazine," "The War Cry," "Young Salvationist," "Fireside Companion," "Leaders for Today" and "Creation Illustrated." She earned her Bachelor of Arts in English from Oglethorpe University in Atlanta.