Boiling Eggs in the Microwave

Directions

1. 1
   Select a microwave-safe bowl or container large enough to hold the eggs and water without overflowing.
2. 2
   Fill the container with water. Fill the container with enough water to cover the eggs by at least an inch (2.5 cm).
3. 3
   Add vinegar and salt.
4. 4
   Add a tablespoon of white vinegar and a teaspoon of salt to the water. The vinegar helps prevent the egg whites from spreading if the eggshell cracks.
5. 5
   Gently place the eggs in the water. Using a spoon, lower the eggs carefully into the water, ensuring they are submerged.
6. 6
   Place the container in the microwave and cover it with a microwave-safe lid or plate. Set the microwave to 50% power and cook the eggs for 8-12 minutes, depending on your desired level of doneness.
7. 7
   After 8 minutes, use a slotted spoon to remove one egg from the container. Carefully run it under cold water and peel it to check for doneness. If the egg is not cooked to your liking, continue microwaving in 1-minute intervals. Check after each interval until the desired level of doneness is achieved.
8. 8
   Once the eggs are cooked, use a slotted spoon to transfer them from the hot water to a bowl of ice water. This technique is blanching and stops the cooking process. It also makes peeling the eggs easier.
9. 9
   After the eggs have cooled for a few minutes, gently tap them on a countertop to crack the shells.
10. 10
    Roll the egg between your hands or on the countertop to loosen the shell, then peel it off under running water for the best results.