An egg specialist has shared a microwave technique that produces a fried egg with crispy edges and a runny yolk in about 60 seconds, eliminating the need for a frying pan.
Tom Ferris, an egg specialist at Roostys, said people are often surprised to learn that a fried-style egg can be made in the microwave. He described it as one of the first things he 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,” he said.
The key to avoiding rubbery eggs
Ferris explained that eggs cook “incredibly fast” when exposed to direct microwave energy, which produces excellent results. The main challenge is keeping them soft and preventing a rubbery texture.
“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,” he added.
Simple steps for a perfect result
The method requires a microwave-safe bowl or mug, a paper towel, one egg, and a tablespoon of cooking oil. Ferris noted that any oil works, including olive, sunflower, or butter for a classic fried flavour.
Start by adding the oil and swirling it to coat the bottom of the bowl. Crack the egg into the bowl and gently pierce the yolk with a fork several times.
“This is really important, because if you skip, the yolk can literally explode in the microwave,” Ferris warned.
Timing and resting for smooth texture
Season with salt and pepper if desired, then loosely cover the bowl with a paper towel to allow gentle steaming and prevent splatters. Microwave on full power for about one minute, or around 45 seconds in a more powerful microwave.
After cooking, let the egg rest for one minute, during which it continues cooking gently and develops a smooth texture. Ferris suggested lifting it out with a spoon and placing it directly onto toast.
