Sunny-Side-Up Egg (Microwave)

Ingredients

• 1 Egg
• 1 g Salt
• 5 ml Oil

Method

Oil the bowl first and salt it — the salt won't dissolve in oil but it seasons the whites as they cook. Tilt so every surface glistens. This matters because a microwave heats unevenly; the oil acts as a microwave-cooking medium and prevents the whites from catching and toughening at the bowl's hottest points.

Crack the egg directly into the oiled bowl. Pierce the yolk 4–5 times with a toothpick or fork. This is non-negotiable: a sealed yolk builds steam pressure and will rupture violently in the microwave. The holes let steam escape gradually so the yolk stays intact but cooks through evenly. Don't obliterate it — you want pinpricks, not a shattered centre.

On medium power (50% if your microwave has it), start at 2 minutes 30 seconds. The egg white cooks from the edges inward; watch for the opaque ring to creep toward the yolk. When you see a thin translucent ring still clinging to the yolk's edge, stop — carryover heat will finish that last bit. If you're past that point and the white is still runny in patches, do 20-second bursts. Microwave wattage varies wildly: a 900W unit cooks faster than a 650W one, so this is where sensory cues matter more than clock time. The whites should be set but still trembling slightly; the yolk surface should dimple when you press it gently with a fork.

Without power control, use 1 minute first, then assess. Add 15–20 second intervals until the white sets. This is slower than guessing, but it prevents the white from splitting or curdling.

The yolk's firmness is yours to judge. For a runny centre — ideal for soaking into toast — aim for that just-set white with a visibly soft yolk. For a completely cooked yolk, push it to 3 minutes on medium. There's no science that demands one over the other. Serve straight from the bowl or slide onto breakfast toast immediately; the egg cools fast in a microwave and won't hold temperature like a pan-cooked egg would.