Eggs are a delicious food and a staple in many people’s food shops. Whether you like them fried, scrambled or poached, they’re great for breakfast, lunch or dinner. Cooking eggs might seem like one of the simpler kitchen tasks, but trying to nail a perfect runny yolk with crisp white edges is trickier than it looks.
According to Tom Ferris, egg expert from Roostys, there’s a “far easier” way to achieve a fried egg, and you don’t even need a frying pan. In fact, it takes less than one minute.
The expert said: “You can make a perfect fried egg in the microwave. People are always surprised when I tell them you can make a fried-style egg in the microwave.
“It’s one of the first things I learned as a teenager experimenting in the kitchen. It looks, tastes, and even feels like a fried egg, but you don’t need to use a hob or lots of oil, and it’s ready in about 60 seconds.”
According to Tom, the trick lies in understanding how eggs react to heat, and they cook “incredibly fast” when exposed to direct microwave energy.
He added: “The challenge is controlling that they stay soft and don’t turn rubbery. A tiny bit of oil and the right timing make all the difference.”
To make the egg, use a microwave-safe bowl or mug, a paper towel, one egg and a tablespoon of cooking oil.
Tom noted: “You can use any oil you prefer, like olive, sunflower, or even butter if you want that classic fried flavour.
“Start by adding the oil and swirling it around so it coats the bottom of the bowl. Then crack your egg into it and gently pierce the yolk with a fork a few times.
“This is really important, because if you skip, the yolk can literally explode in the microwave.”
Add a pinch of salt and pepper, then cover the bowl loosely with a paper towel. That helps it steam slightly and stops any splatter.
Then, microwave on full power for about one minute. If you’ve got a powerful microwave, it’ll take around 45 seconds.
Once cooked, let it rest for one minute. It’ll continue to cook gently while it’s standing, and that’s when it achieves its lovely texture.
Tom added: “You can lift it out with a spoon and pop it straight onto toast.”