Brief advice on how to microwave eggs in three different styles; fried, half-cooked (boiled style) and poached. Check out the link to an excellent scrambled egg recipe within this site.

Fried Eggs
Break and slip one egg into each of two lightly greased 10-ounce custard cups or a pie plate. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on 50% power for about two to three minutes. Let stand, covered until whites are completely set and yolks begin to thicken but are not hard.

Hard-Cooked Eggs
Separate yolks and whites of eggs into two lightly greased liquid measures or small bowls. Stir yolks with fork. Cover each container with plastic wrap. Cook separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk, about 30 seconds to one minute per white. Remove when slightly underdone. Let stand, covered, for about two minutes. Cool long enough to handle comfortably, then chop or chill until ready to chop.

Poached Eggs
Pour 1/3 cup water into 10-ounce custard cup or small deep bowl. Break and slip in two eggs. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on full power for one to two minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, for about one to two minutes. Pour off water to serve in custard cup or lift out with slotted spoon. NOTE: For four eggs, use 2/3-cup water in one-quart bowl or baking dish. Cook for two to three minutes and let stand as above.

Do NOT cook eggs in their shells.

Steam builds up inside the shell and the egg may explode under the pressure.

Shelled hard-boiled eggs should be sliced or cut up before reheating in the microwave oven. Mix yolks and whites together for scrambled eggs and omelets, to help them cook evenly. The vinegar or hot water used to potato eggs coagulates and sets the whites. Yolks will cook faster than whites in microwaves unless mixed.