Content

• Advice
• Warning
• What you need

• If you like, you can sprinkle salt over the eggs after you're done cooking.

Eggs to the bowl. Knock the egg against the edge of the bowl, then separate the two pieces of eggshell. Drop the yolks and whites into the bowl, being careful not to drop the eggshell.

• It's okay to boil more than one egg at a time, but this may not cook evenly.

Wrap the egg bowl in plastic wrap. Tear off a piece of plastic wrap slightly wider than the top of the bowl and cover the bowl to prevent heat escaping. This will trap the steam from the eggs when heated, allowing them to cook faster.

• Never use foil when using the microwave, as it can cause a fire.

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Part 2 of 2: Cooking eggs

1. 

   
   
   Cook eggs in the microwave for 30 seconds at 400 W. If you can tune your microwave oven, turn it on medium or low.The eggs may take a little longer to cook, but it's better if you start low and cook slowly to avoid exploding.
   • If the microwave can't be adjusted, assume it is on high power and cook the eggs for 20 seconds instead of 30. If the eggs are not ripe at first, you can fix them later.

2. 

   Wait 30 seconds before opening the wrap. The eggs will continue to cook in the bowl after you remove them from the microwave. Make sure the egg whites are frozen and the yolks harden before eating.

   Warning: Be careful when deepening the egg, as it will be extremely hot.

   
   
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Advice

• Cook eggs in short microwave ovens so they don't overcook.

Warning

• Never microwave an egg without breaking it. Eggs may explode in the oven.
• Never heat a boiled egg in the microwave to avoid exploding.

What you need

• The bowl can be used in the microwave
• Tissue
• Knife or fork
• Food wrap