Fried eggs are a beloved breakfast staple, but achieving the perfect runny yolk with crisp white edges can be surprisingly challenging. However, according to Tom Ferris, an egg expert from Roostys, there is a “far easier” method that takes under a minute and doesn’t require a frying pan.
Microwave Method for Perfect Fried Eggs
Ferris explains: “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.”
The key is understanding how eggs respond to heat. Eggs cook “incredibly fast” when exposed to direct microwave energy. The challenge, according to Ferris, is controlling the cooking to keep the egg soft and avoid a rubbery texture. “A tiny bit of oil and the right timing make all the difference,” he adds.
Step-by-Step Guide
To prepare the egg, you will need a microwave-safe bowl or mug, a sheet of kitchen paper, one egg, and a tablespoon of cooking oil. Ferris recommends using any oil you prefer, such as olive, sunflower, or even butter for a classic fried flavour.
Start by adding the oil and swirling it around to coat the bottom of the bowl. Crack the egg into the bowl 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,” warns Ferris.
Add a pinch of salt and pepper, then loosely cover the bowl with a sheet of kitchen paper. This allows the egg to steam slightly while preventing splatter. Microwave on full power for approximately one minute (or about 45 seconds for a particularly powerful microwave).
Resting and Serving
Once cooked, leave the egg to rest for one minute. It will continue cooking gently while standing, developing a wonderfully smooth texture. Ferris suggests: “You can lift it out with a spoon and pop it straight onto toast.”
This method also works for scrambled and poached eggs, making it a versatile technique for quick, easy breakfasts.
