Eggs in the microwave

[Jodie]

Please forgive my apparent ineptitude when it comes to matters of the microwave...

For the last few months I have been in the habit of microwaving scrambled eggs for my breakfast sandwiches. I do this both to save time, and for the fact that the eggs end up in a nice compact shape that stays together and fits perfectly on my bread.

This morning I decided to use egg whites only (I usually use the whole egg), and about a minute into the cooking process, my half-cooked soggy egg whites exploded all over the inside of the microwave. Yes, go ahead and have a good laugh at my expense

So my question is, was this just a coincidence, or did it have something to do with the fact that I excluded the yolks from the mixture? Do I maybe need to turn the power down or reduce the cooking time when I use whites only? Could this have still happened had I used the whole egg? I have been using the microwave cooking method for months and this is the first time I've had an explosion. I'm a little gun-shy about microwaving eggs right now, lest the same disaster occur again.

Any suggestions?

 

[Robertdice]

Any suggestions?

Just stick to being sexy, cook with that g string on and no one will care about the eggs.

 

[teejay69]

I wonder what else you eat to maintain your hot ass.

For a while - I used to always eat egg whites as part of my fitness regimen. Nowadays - I just stick to yogurt + granola or cereal - no cooking involved.

Anyway - the secret is the cook in a tupperware and then take out after two minutes. This allows the air pockets to settle. Then put it back in the microwave to finish.

 

[threepeat]

Please forgive my apparent ineptitude when it comes to matters of the microwave...

For the last few months I have been in the habit of microwaving scrambled eggs for my breakfast sandwiches. I do this both to save time, and for the fact that the eggs end up in a nice compact shape that stays together and fits perfectly on my bread.

This morning I decided to use egg whites only (I usually use the whole egg), and about a minute into the cooking process, my half-cooked soggy egg whites exploded all over the inside of the microwave. Yes, go ahead and have a good laugh at my expense

So my question is, was this just a coincidence, or did it have something to do with the fact that I excluded the yolks from the mixture? Do I maybe need to turn the power down or reduce the cooking time when I use whites only? Could this have still happened had I used the whole egg? I have been using the microwave cooking method for months and this is the first time I've had an explosion. I'm a little gun-shy about microwaving eggs right now, lest the same disaster occur again.

Any suggestions?

I'm kind of a nerd, as well as being a cooking nerd, so I thought this was an interesting question. I Google'd "microwaving eggs" and came up with nothing, but "microwaving egg whites" got me a little closer. The most useful site I found was: http://www.georgiaeggs.org/pages/microwavecooking.html

Here's the important parts:
* "Egg yolk, because it contains fat, tends to cook more quickly than egg white"
* "Even out of the shell, eggs may explode in the microwave because rapid heating causes a buildup of steam."

So... my theory is that cooking the whites-only boiled the water in the eggs before they had a chance to set, and the steam caused the explosion.

(this seems kind of counterintuitive to me, since I would have thought something that was slower-cooking like egg whites would be less prone to exploding, but since they did in fact explode and we're sort of reverse-engineering the explosion, that's my guess...)

 

[Jodie]

Just stick to being sexy, cook with that g string on and no one will care about the eggs.

LOL, but I care about my eggs. I can't possibly eat them when they're blown to smithereens and hanging unapetizingly from the inside surfaces of the microwave!

 

[Jodie]

Anyway - the secret is the cook in a tupperware and then take out after two minutes.

But mine exploded after just one minute!

 

[Jodie]

I'm kind of a nerd, as well as being a cooking nerd, so I thought this was an interesting question. I Google'd "microwaving eggs" and came up with nothing, but "microwaving egg whites" got me a little closer. The most useful site I found was: http://www.georgiaeggs.org/pages/microwavecooking.html

Here's the important parts:
* "Egg yolk, because it contains fat, tends to cook more quickly than egg white"
* "Even out of the shell, eggs may explode in the microwave because rapid heating causes a buildup of steam."

So... my theory is that cooking the whites-only boiled the water in the eggs before they had a chance to set, and the steam caused the explosion.

(this seems kind of counterintuitive to me, since I would have thought something that was slower-cooking like egg whites would be less prone to exploding, but since they did in fact explode and we're sort of reverse-engineering the explosion, that's my guess...)

This is good... I think you're on the right track. It's okay to be a nerd -- geeks are hot So, based on your theory, do you think it's possible to cook egg whites and avoid an exposion?

 

[Small pleasures]

Ka-boom!

I'll admit it...I had a blond moment a few years ago and put an egg with the shell in the microwave.

The explosion was like a canon and blew the door open. What a F***ing mess!

Funny now thinking back *smile*.

 

[Geico Caveman]

But mine exploded after just one minute!

maybe they got a look at you in that g-string...

Next time try sticking the eggs in the microwave while wearing a full length terry cloth robe

 

[Bellaxxx]

no not nuclear radiation but...

I know this does nothing to address your concern... but microwaves should be used very infrequently.

I'm not trying to spread fear or perpetuate a hoax. These little machines can rearrange the atoms in your food.

Even though microwaves are classified as non-ionizing radiation,at sufficient power levels, they can cause ionization such as a plasma.

I can go on .. but I won't bore you. Suffice it to say that if you're going to nuke it just don't use the default "high" setting.The higher the power, the stronger the electric field, and the more damaging it is to nutrients. So, the lower the power, the safer.

 

[threepeat]

This is good... I think you're on the right track. It's okay to be a nerd -- geeks are hot So, based on your theory, do you think it's possible to cook egg whites and avoid an exposion?

Well, I did find this microwave egg cooker:

which, even though it doesn't solve your problem, does look really cool

I didn't find any exact cooking times for you unfortunately. It should be possible for you to cook an egg white without it exploding on you, but I think you are just going to have to experiment with power levels and cooking times. Obviously, lower powers for longer times have a better chance of cooking the egg before the explosion. Just remember to cover the eggs with a paper towel or something before nuking to minimize the cleanup.

One thing I did learn in my research is that microwaves don't actually "cook" anything -- they just cause the food molecules to vibrate faster and get hotter as a result. Any cooking that happens is incidental as the heated molecules bump up against each other. This makes me wonder if nuking the eggs on say, a dark stoneware plate would cook the eggs better than on a clear plate, because the microwaves would not pass through it as easily. But I don't know if it would be worth any more exploding eggs to get an answer to that question

 

[summerbreeze]

more than likely the outsides cooked first, which encased the insides, which expanded with heat and steam, and exploded

 

[chilli]

Here's my receipe:

Egg whites
Grape Tomatoes
Garlic
Red peppers
Cinnamen

Put in The magic bullet (you can buy at London Drugs) it's a high speed mixer that will crush it all up and blend it.

Then put in a rice cooker - takes literally 5 minutes to cook. Doesn't take long to prepare or cook and a snap to clean up.

Your eggs come out absolutely delicious.

 

[ninetynine99]

I'll admit it...I had a blond moment a few years ago and put an egg with the shell in the microwave.

The explosion was like a canon and blew the door open. What a F***ing mess!

Funny now thinking back *smile*.

I trust that you were appropriately disciplined for your actions...

 

[aznboi9]

LOL, I don't know if any of these answers are helping Jodie; but they sure are fun to read.

The only thing that I can think of is that perhaps the fat in the yolk has a higher heat capacity thus being able to absorb more heat, causing the temperature to rise more slowly and, thus, in a more even fashion. Kind of like oil. But I'm really just guessing and, more likely, am just talking out my ass.

Wish it was yours though.

At any rate, see if heating at a lower setting helps.

Even though microwaves are classified as non-ionizing radiation,at sufficient power levels, they can cause ionization such as a plasma.

I would doubt this possibility. From what I remember, creation of plasma requires the heating of a substance to extraordinarily high temperatures under conditions of immense pressure. Conditions that a microwave wouldn't/shouldn't come close to touching. Likewise, ionization is a pretty energetic process; I believe you need X-rays and gamma rays to achieve this, which are on the opposite end of the electromagnetic spectrum from microwaves.

 

[teejay69]

But mine exploded after just one minute!

Sorry Jodie - forgot to clarify. The two minute guideline was based on 6 egg whites and 2 yolks. I doubt you need to eat that many.

As such - you might want to try cooking for say 45 seconds - take out - then put them back in for another 15 seconds.

 

[dr_pepper]

Turn down the power level......if you already haven't. People forget it's not just the amount of time you cook in a microwave, but the power level as well. Most people just try and do it by time which is no different than putting your frypan on max. Turn down the power level and give it a stir at 45 seconds and then put in for another 45 and it'll be good. If you're worried about exploding - put a paper towel over it. Previous poster is likely correct with his theory about the outside cooking first and the steam building up on the inside causing the explosion.

 

[CalgaryJenn]

I don't have an answer, but I do have to say that when I read the title, I burst out laughing and thinking "UH OH!"
I only make scrambled eggs in the microwave. Talk about fluffy!

 

[good2bbad]

Please forgive my apparent ineptitude when it comes to matters of the microwave...

For the last few months I have been in the habit of microwaving scrambled eggs for my breakfast sandwiches. I do this both to save time, and for the fact that the eggs end up in a nice compact shape that stays together and fits perfectly on my bread.

This morning I decided to use egg whites only (I usually use the whole egg), and about a minute into the cooking process, my half-cooked soggy egg whites exploded all over the inside of the microwave. Yes, go ahead and have a good laugh at my expense

So my question is, was this just a coincidence, or did it have something to do with the fact that I excluded the yolks from the mixture? Do I maybe need to turn the power down or reduce the cooking time when I use whites only? Could this have still happened had I used the whole egg? I have been using the microwave cooking method for months and this is the first time I've had an explosion. I'm a little gun-shy about microwaving eggs right now, lest the same disaster occur again.

Any suggestions?

Jodie Darling - God your ass looks good.
Forget the eggs in the shell and buy "egg beaters" - Real eggs but without the fuss. I nuke 1/2 cup of egg beaters in a 2 cup measure for 2 minutes and then mix in some green onions, red pepper and shaved low fat cheese. Add a couple of pieces of back bacon and you have a perfect low fat, hi protean breaky. If you want me to come over and demonstrate just say the word!
good

 

[LittleAsianGuy]

Arent there a list of things not to put in a microwave. It's in your manual like a boiling a glass of water,fork,egg etc.