By Shireen Jamooji
Ingredients 2 egg(s) Salt and pepper to taste Oil Method Oil a medium microwave-safe bowl, crack in the eggs with salt and pepper to taste. Pierce the egg yolks and cover with a lid or plate. Microwave on high for 1 minute. Let it stand for 1 minute more before serving.
Ingredients 2 eggs 2 tbsp milk Salt and pepper to taste Oil Method Grease a microwave-safe bowl with oil. Whisk eggs, milk, salt and pepper. Microwave for 1½ minutes. Stir every 15-20 seconds. Cover and let stand for 30 seconds before serving.
Ingredients 2 egg(s) 1 tbsp water 1 tbsp butter Salt and pepper to taste Method Place butter in a dish and melt for 10 seconds. Beat eggs, water, salt and pepper pour into the dish and microwave for 40 seconds. Draw the outside of the cooked egg into the centre of the dish. Microwave for another 1½ minutes. Let it stand for 1 minute before serving.
Ingredients 1 large egg ½ cup room temperature water Salt and pepper to taste Method Put ½ cup water in a mug. Crack the egg in and poke a hole in the yolk. Cover and microwave on high for 30 seconds. If the whites aren’t set and opaque, microwave for 30 seconds more. Let it sit for 1 minute before gently lifting it out.
Ingredients 1 egg Salt Oil Method Grease a microwave safe container and tip in 1 tsp of salt. Fill the bowl with water and place the egg inside. Microwave for 3 minutes. Then, let stand in the water for 6 minutes. Immerse in cold water to cool, peel and enjoy.