Any suggestions for cooking eggs with a microwave would be appreciated. hard boiled,scrambled, etc small apt?!

Any suggestions for cooking eggs with a microwave would be appreciated. hard boiled,scrambled, etc small apt?

no stove.Thanks

Microwave Scrambled Eggs Parmesan

2 Tbsp butter
4 eggs, beaten
2 Tbsp milk
2 Tbsp grated Parmesan cheese
1/4 tsp salt
pinch white pepper

Place butter in a large microwave safe bowl. Microwave on
high power until butter melts, about 45 seconds. Mix eggs,
milk, parmesan cheese, salt, and pepper in another large
bowl and beat well. Pour into hot butter.

Microwave on high until eggs are set but still slightly moist,
about 1 to 2 minutes. Remove from microwave and cover; let
stand on solid surface until eggs become firm, about 1 to 2
minutes. Return to microwave for 30 second intervals if eggs
aren't done to your liking.

2 servings

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Fried Eggs - Break and slip one (1) 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 just until eggs are almost desired
doneness, about 2 to 3 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 1 minute per white. Remove when slightly underdone. Let
stand, covered, about 2 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 about 1 1/2 to 2 minutes. If
necessary, let stand, covered, until whites are completely set
and yolks begin to thicken but are not hard, about 1 to 2
minutes. Pour off water to serve in custard cup or lift out with slotted spoon.

NOTE: For 4 eggs, use 2/3 cup water in 1 quart bowl or
baking dish. Cook 1 1/2 to 3 minutes and let stand as above.

Scrambled Eggs - In 10 ounce custard cup, beat together 2
eggs, and 2 Tablespoons milk with salt and pepper to taste, if
desired, until blended. Cook on full power, stirring once or
twice, until almost set, about 1 to 1 1/2 minutes. Stir. If
necessary, cover with plastic wrap and let stand until eggs are
thickened and no visible liquid egg remains, about 1 minute.

NOTE: All microwave cooking times are based on a full
power output of 600 to 700 watts. For a lower wattage oven,
allow more time.

1 egg: 30 to 45 seconds
2 eggs: 1 to 1 1/2 minutes
4 eggs: 2 1/2 to 3 minutes
6 eggs: 3 1/2 to 4 1/2 minutes
8 eggs: 4 1/2 to 5 1/2 minutes
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Eggs Basic Omelette

2 to 4 fresh eggs
2 Tbsp water or milk

Lightly beat the eggs and water (or milk) together. Pour half of
the mixture into each compartment of a microwave omelette
pan (inquire at your local grocery retailer).

Microwave on Medium High for 2 to 3 minutes, until eggs are
partially set. Move the eggs from the outside to the centre and
cook for another 30 seconds or until the eggs are cooked to
your liking.

If you are using fillings (cheese, potatoes, parsley, veggies,
mushrooms, etc) add them after you've stirred the eggs and
then microwave for another minute. Check for doneness.

1 serving

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Hope you enjoy. :-)