Trying to cook a whole egg in the microwave can leave you with an exploded egg and a big mess. However, if you break open the egg and separate the white from the yolk, cooking egg whites in the microwave is an easy task. The key to microwaving liquid egg whites is to ensure that the whites have set; meaning that that they are fully cooked.
Separate the yolk from the white and put them into separate dishes. The yolks can be beaten and frozen for later use.
Grease the microwave-safe bowl lightly with butter, then pour the egg whites into the bowl.
Microwave on no more than 50 percent power for 15 seconds.
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Stir the whites with a fork.
Microwave an additional 15 to 45 seconds or until the egg white liquid has set in the bowl.
Remove from the microwave, stir and cover with plastic wrap. Let the microwaved egg whites sit for an additional two minutes before serving.
Egg yolks can be cooked in much the same way. Microwave for 15 to 30 seconds, stirring once.
If you do not want to add butter to the egg whites, use a non-stick spray to coat the inside of the cooking dish.