1. Don’t try to cook an egg in the shell in the microwave. It could explode.

2. Eggs continue to cook after they are removed from the microwave. Take them out just before they are done.

FRYING EGGS

1. Use a browning skillet.

2. Pierce the yolk in the shape of a cross to break the surface. This step will eliminate the possibility of the yolk exploding.

3. Always place a glass of water in the microwave alongside the skillet. The water will absorb some of the microwave, allowing the white and yolk to cook at the same rate of speed.

4. Bacon cooked along with the egg helps retard overcooking of the yolk.

SCRAMBLING EGGS

1. For a fluffier texture when scrambling eggs, remember to stir the egg mixture frequently.

2. Don’t overcook.

POACHING EGGS

1. The eggs must be covered with water to assure even cooking.

2. Piercing the yolk in the shape of a cross to break the surface membrane will eliminate the possibility of an explosion.

The exact time of cooking eggs in a microwave oven will vary according to the number of eggs to be prepared at one time and the size and temperature of the eggs.