Cooking eggs may seem like a simple task, but if you’re already in a rush, you may not have time to stand around frying an egg for your breakfast. Getting the perfect fried egg often means watching the pan like a hawk, adjusting the heat just so, and hoping that it doesn’t end up overcooked.
But according to Tom Ferris, egg expert from Roostys, a website for chicken care products, there’s a far easier way to achieve a fried-egg finish, and you don’t even need a frying pan. In fact, it takes less than a minute to simply just cook the egg in the microwave. This simple hack can be a lifesaver for busy mornings or anyone without access to a stove.
“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,” says Tom.
“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, as the whites cook incredibly fast when exposed to direct microwave energy.
The ‘no-fry fried egg’ method
To start, Tom recommends using a microwave-safe bowl or mug, a paper towel, one egg, and a tablespoon of cooking oil. He adds that any oil is fine, or you can use butter instead if you want that classic fried flavour.
He continues: “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 this step, the yolk can literally explode in the microwave.”
Then add a pinch of salt and pepper and cover the bowl loosely with a paper towel. This helps the egg steams slightly and stops any splattering.
Microwave on full power for about one minute, or, if you have a particularly powerful microwave, check after 45 seconds.
Once cooked, let the egg rest for a minute. “It’ll continue to cook gently while it’s standing, and that’s when it gets that nice texture — firm whites and a soft yolk,” says Tom. “You can lift it out with a spoon and pop it straight onto toast.”
