You can season the cooked egg with a little salt, butter or cheese if you’d like, but it’s very good as is.
- 1 egg
- To make a Scrambled Egg: Crack an egg into a heat-safe bowl. Beat lightly with a fork. Cook in the microwave for 30 seconds on normal heat. Remove and fluff and break up with fork until it resembles scrambled eggs. (Depending on your microwave, you may need 5-10 seconds more, but know that it continues to cook as you stir it.)
- To make a Soft-Boiled Egg: Place the egg into a heat-safe bowl or glass measuring cup. Cover with boiling water by 1-inch. Cook in the microwave for 60 seconds on normal heat. Remove egg to a bowl or towel. Let cool down until you can handle it, about 1 minute. Peel. Slice or dice and serve.
When making scrambled eggs, use a bowl that’s at least twice as big as the egg so it has room to expand as it cooks.
You can stir in shredded cheese and/or a little bit of finely chopped spinach into the cooked scrambled eggs to make it into a more complex scramble.
I like to make my microwaved soft-boiled eggs in a 2 cup glass measuring cup, which is heat-safe and provides ample room for cooking.
When making soft-cooked eggs, the yolk will be somewhat firm after the cooking time is up, but still a little runny if you peel them within a minute or two. If you prefer your yolks to be more firm, let sit for at least 5 minutes before peeling and serving and it will continue to cook.
Store any leftovers in the fridge for up to 3 days in a small airtight container.