melted butter
Coat the inside of a cup/bowl with melted butter. Crack the egg into it, then gently pierce the yolk with the pick. Creating an opening in the membrane will allow the steam to escape, otherwise the yolk will explode from the pressure.
Cover the top of the cup gently with plastic wrap. Leave one small corner open to allow for escaping steam. Set the microwave to medium-high, about 70%.
Microwave the egg for 1 minute, then let it stand for another m, the egg continues to cook after it is removed from the microwave.
Remove the plastic wrap and serve.
Cover the top of the cup gently with plastic wrap. Leave one small corner open to allow for escaping steam. Set the microwave to medium-high, about 70%.
Microwave the egg for 1 minute, then let it stand for another m, the egg continues to cook after it is removed from the microwave.
Remove the plastic wrap and serve.
Or cook in egg boiling cups: To avoid turning your egg into a ticking time bomb, you'll need to cook it out of its shell. Crack an egg into a small, covered microwave-safe dish coated with nonstick cooking spray and puncture the yolk once or twice with a toothpick. Cook the egg for 45 s at 50% power. After 45 s, check the egg and continue to cook it for intervals of around 15 s, also at 50% power, until the egg is as solid as you'd like, usually for around an additional 1 or 2 m. This prevents the egg from heating up too quickly. Allow the egg to sit for 1 or 2 m after cooking.
