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Microwave Omelets?

Jennalynn Jan 17, 2009 07:18 PM

I'm about to embark on a major kitchen remodel 8 years in the saving... (Yay!)

So I'll be without a proper stove for three months... (Boo!)

I made a lot of chili and soup and other things that I stuck in the freezer for dinner, but I'm wondering if anyone has any tips on cooking omelets in the microwave.

Should I pick up one of those gadgets that supposedly cook micro omelets?

Anyone have a success with eggs in the microwave?


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  1. c oliver RE: Jennalynn Jan 17, 2009 07:36 PM

    I would strongly suggest that you get a two burner hot plate. With that, you can actually cook. We went through about five weeks of what you're heading into. With a hot plate, microwave, toaster oven and regular toaster, we were fine.

    3 Replies
    1. re: c oliver
      The Professor RE: c oliver Jan 17, 2009 07:43 PM

      Second that. Either a hotplate or portable butane stove (like they sell in the Asian markets). Microwaves are great for reheating food, and as far as I'm concerned, that's about it. A hotplate or portable gas burner will get you over the remodeling hump a lot better than a microwave.

      1. re: The Professor
        Caroline1 RE: The Professor Jan 17, 2009 10:56 PM

        I'll third the gas or electric hot plate. Think a bout it! Not just omelettes, but soft boiled eggs, hard boiled eggs, scrambled eggs and sunny side up! What could be better than that?

        1. re: Caroline1
          HaagenDazs RE: Caroline1 Jan 19, 2009 10:44 AM

          4th that idea.

          It was the first thing I thought of when I read the original post. There's no way you can survive for 3 months on a microwave. I have a portable butane burner just for kicks myself that I bought at a Mexican grocery store like The Professor mentioned. Cost was $15. It works quite well for what it is.

    2. n
      nosey RE: Jennalynn Jan 17, 2009 08:18 PM

      I have seen a quick omelet made in a baggie in boiling water. i don't know if you can heat up the water in the microwave and they dunk the baggie. we will do the re-model soon.
      Will be listening carefully to the responses you get.

      1. hannaone RE: Jennalynn Jan 18, 2009 12:43 AM

        By all means - invest in the hot plate or the gas burner.



        1. Jennalynn RE: Jennalynn Jan 18, 2009 03:38 PM

          I will take all of your advice and look for a hot plate.

          But still, isn't there anyone that has cooked eggs in a microwave?

          4 Replies
          1. re: Jennalynn
            c oliver RE: Jennalynn Jan 18, 2009 03:57 PM

            I occasionally have an extra yolk or white left from a recipe that I'll microwave for my dogs. But otherwise, no. Why would you want to?

            1. re: Jennalynn
              hannaone RE: Jennalynn Jan 18, 2009 04:03 PM

              I have done a kind of poached egg in broth that turned out fairly good.

              Crack the egg into the broth and cook at medium power in 30 second increments until done, letting the egg rest a few seconds between each to avoid the exploding egg.

              You might be able to do an "omelet" in a similar manner by spreading the egg on a deep plate sprayed with a nonstick cooking spray, cooking in short increments until the egg sets, then folding or rolling with your choice of fixin's.

              1. re: Jennalynn
                Caroline1 RE: Jennalynn Jan 18, 2009 04:44 PM

                There are plastic microwave cooking utensils available for poaching eggs in a microwave. The problem with cooking a whole egg is that you MUST pierce the yolk if you don't want it splattered in pieces all over the inside of your microwave. The yolk is a "sealed" unit that will explode. You just break off a sharp piece of shell and pierce the yolk with it. The microwave egg poacher I used to have did a pretty good job. Much easier clean up than a poaching pan. There are a few microwave egg poachers on the web, but I can't find one like the one I used to have or I'd order it.

                1. re: Jennalynn
                  c oliver RE: Jennalynn Jan 18, 2009 05:41 PM

                  Not sure where you live but Target.com has a two-burner electric hotplate for $40.

                2. JK Grence the Cosmic Jester RE: Jennalynn Jan 18, 2009 05:14 PM

                  I did scrambled eggs in the microwave many years ago, I remember they came out quite creamy. I think I did the eggs in a glass dish for 30 seconds at a time on high, stirring to bring the cooked egg into the middle. The shiny new microwave I got has a humidity sensor that can tell when a dish is cooked by the amount of steam it's throwing, and one of the settings is for an omelet. You butter a Pyrex pie plate, mix 2 eggs with 2 tablespoons of milk, and hit the go button. I'll try it for a late-night dinner tonight and let you know how it turns out.

                  In case you're wondering about the microwave, it's a GE Profile stand-alone, 2.4 cubic foot that I got at Lowe's for about 200. I'm going to remodel my kitchen pretty soon too and was not keen on the over-the-range type since I'd rather my appliances do one task well than two tasks not as well.

                  2 Replies
                  1. re: JK Grence the Cosmic Jester
                    c oliver RE: JK Grence the Cosmic Jester Jan 18, 2009 05:36 PM

                    I can see scrambled eggs but not an omelette. And how would one do the filling(s)? Don't all omelettes have some type of filling? Why make one if not?

                    1. re: c oliver
                      alkapal RE: c oliver Jan 19, 2009 03:03 AM

                      i think technically they are more like fluffy scrambled eggs with added ingredients. they are not filled "omelets". the recipes like this can be augmented with small diced peppers. not bad..... http://www.ehow.com/how_2305307_make-...

                      and as noted, undercook the eggs a wee bit and then let them finish cooking from the internal heat, to avoid the rubbery effect.

                  2. alanbarnes RE: Jennalynn Jan 18, 2009 05:54 PM

                    You can definitely cook eggs in the microwave. The problem is that they're sooooo easy to overcook. The rubbery stuff they serve in fast-food restaurants? Microwaved eggs. Maybe you can get the timing down, but eggs of various sizes and compositions may make it impossible to get them perfect.

                    Hannaone's suggestion of cooking them in stock sounds like a good one. The liquid will provide a kind of buffer to keep the eggs from shooting past the point you want to eat them. Otherwise, you may be better off with another solution.

                    If you live where the weather will be good during the remodel, you may want to consider setting up an outdoor kitchen with a grill and a two-burner propane stove. I use my outdoor stove year-round for things that need more BTUs than my kitchen cooktop can deliver: http://www.campchef.com/catalog/item/...

                    4 Replies
                    1. re: alanbarnes
                      c oliver RE: alanbarnes Jan 18, 2009 06:23 PM

                      Wow, that stove looks great and a great price also. Do you know, BTU-wise, what the difference is between that and, say, my three burner gas grill? I'm quite interested. Although we live in snow country (little so far) we use our grill year-round.

                      1. re: c oliver
                        alanbarnes RE: c oliver Jan 18, 2009 07:44 PM

                        I don't know about total BTUs, but you're talking about delivering more heat to a very small area than you've likely ever seen before. We affectionately refer to the 60k burner as "the dragon." It sounds like a jet taking off, and breathes serious fire. Getting heat from that burner is like getting water from a fire hose - the problem isn't having enough, but controlling what comes out.

                        Glowing red pans, instant combustion of ingredients, and huge amounts of smoke and flame are very real possibilities. Before, the problem with stir-fries was that the ingredients would steam in their own juices. Now the problem is that, unless I back the heat off, the outside of the food will carbonize. (In the process, the vaporized oil sends flames way up into the sky. The kids love the show. My wife stands by with a fire extinguisher.)

                        Frankly, if I had it to do over again, I'd probably go with the twin 30k burners. But then I wouldn't be able to smelt aluminum in the back yard...

                        1. re: alanbarnes
                          c oliver RE: alanbarnes Jan 18, 2009 07:52 PM

                          Hey, in these times finding a sideline (smelting aluminum) isn't a bad idea :) That sounds like an amazing piece of equipment. I'm fascinated. I wonder if it could be converted to natural gas which we have to our regular grill. Sounds like it has real possibility.

                      2. re: alanbarnes
                        JK Grence the Cosmic Jester RE: alanbarnes Jan 19, 2009 12:27 AM

                        The rubbery ones in fast-food restaurants generally aren't microwaved, but overcooked by getting held in a warming tray.

                      3. porker RE: Jennalynn Jan 18, 2009 06:40 PM

                        Sometimes I want 'rubbery' eggs in fried rice. Scramble in a bowl and microvave until cooked through. Slice into size and shape you want, add to almost finished fried rice...

                        1. OCEllen RE: Jennalynn Jan 18, 2009 07:12 PM

                          You can definately scramble eggs in a microwave - I do it often for my husband - a few seconds at a time and stirring - adding cheese or other ingredients the trick. Not sure you could make a more 'formal' folded omelet easily. I've 'fried' eggs, too. But!
                          Get a hot plate, though, as advised.

                          1. Jennalynn RE: Jennalynn Jan 18, 2009 07:29 PM

                            Thanks to everyone who gave me more concrete suggestions to my question than: Get a hot plate ; )

                            I actually did a trial run of a sort of scrambled/omelet thing with cheese tonight. And it will do fine for the duration.

                            JK... For the remodel I've decided on the GE Profile Microwave/Convection oven... that way I'll have an extra oven when I need it. I have a GE Profile stove already that's not being replaced... and I love it! Big BTUs on two of the burners.

                            10 Replies
                            1. re: Jennalynn
                              Caroline1 RE: Jennalynn Jan 19, 2009 03:31 AM

                              If you can possibly swing it, I would strongly encourage you to go "one more" and get the GE Trivection oven. It functions beautifully as a full standard thermal oven, and also as a great convection oven, but the "one more" combines both of those with a special microwave configuration that allows you to use metal containers (but you have to keep in mind that the metal will block microwaves, so don't use covered metal containers!) and the magic result is nothing short of amazing. I have a Trivection (as well as an Advantium) and for the last three years my stuffed 23 pound Thanksgiving turkey has been ready in 2 hours and something like 3 or 4 minutes. I have never had turkeys turn out as juicy and moist as they do in this oven. And a stuffed roast chicken in about twenty minutes? Barely enough time to get the potatoes mashed and the veggies ready!

                              Just for the record, I went with GE Profile ovens instead of the Monogram line simply because of the difference in door handles. The Monogram handles are great looking but because they are "open ended" they will catch clothing and that could result in burns. I tend to close oven doors with a shoulder or an elbow when my hands are full. The Profile door handles taper in smoothly and are completely hazard free. Something to think about. I don't think there's a difference in how the ovens perform, but if there is, I'm more than happy with my Profiles.

                              1. re: Caroline1
                                alkapal RE: Caroline1 Jan 19, 2009 06:12 AM

                                it cooks with microwaves, thermal heat and a convection fan all at once?

                                1. re: alkapal
                                  tmso RE: alkapal Jan 19, 2009 06:21 AM

                                  We have those here in Europe, and they're pretty popular. The ability to mix microwaves, grill heat, steam, traditional and convection heat is really nice, and helps keep the energy costs down, too.

                                  1. re: alkapal
                                    Caroline1 RE: alkapal Jan 19, 2009 06:22 AM

                                    Yes. All at once! One year I did make the mistake of putting the turkey in a deeper metal roasting pan than normal and the result was a little pink around the spine. We just ate the top and I put it back in the oven on a porcelain platter for a bit more time after dinner. It really is amazing. If I only used it once a year for Thanksgiving, it would be very well worth it. A twenty plus pound bird cooked to perfection in two hours and a very few minutes is a real joy. I've never had any poultry come out as juicy and delicious as they do when I cook them in the Trivection mode. And it does great work on everything else too.

                                    1. re: Caroline1
                                      alkapal RE: Caroline1 Jan 19, 2009 06:28 AM

                                      makes me think of star trek! ;-).

                                      1. re: alkapal
                                        Caroline1 RE: alkapal Jan 19, 2009 09:17 AM

                                        I forgot to mention, it does come with a set of pointy artificial green ears to wear while cooking. '-)

                                        1. re: Caroline1
                                          alkapal RE: Caroline1 Jan 19, 2009 10:14 AM

                                          i want it if it'll give me this borg's figure: http://www.imdb.com/media/rm112162278...

                                          1. re: alkapal
                                            yayadave RE: alkapal Jan 20, 2009 05:57 AM

                                            I think those skinny legs are usually attached to cokeheads.

                                            1. re: yayadave
                                              alkapal RE: yayadave Jan 20, 2009 06:01 AM

                                              oh ... sure....skinny legs = cokehead. i forgot!

                                  2. re: Caroline1
                                    Jennalynn RE: Caroline1 Jan 19, 2009 06:01 PM

                                    I sounds sublime Caroline... but I think beyond my financial reach right now. It took me 8 years to save up for this remodel ; )

                                2. paulj RE: Jennalynn Jan 19, 2009 09:34 AM

                                  Occasionally for a quick breakfast, I'll cook an egg or two in the microwave. I've tried the whole egg in-a-bowl with the pierced yoke thing, but what I prefer is to mix the egg in a greased bowl, maybe add some flavorings like cheese or ham, and carefully microwave it till just set. It could be called unstirred scrambled eggs or an omelet. With a right size bowl this omelet is just the right size filling for an English Muffin egg sandwich.

                                  Reduced power, and stirring once or twice, produces more even cooking. Rubbery eggs are produced by overcooking. You need to pay attention to how your microwave heats things like this, and compensate using the right container, arranging the food evenly, turning the container, and stirring or redistributing the food during cooking. Covers that contain the steam also help.

                                  1 Reply
                                  1. re: paulj
                                    Jennalynn RE: paulj Jan 19, 2009 06:00 PM

                                    Just the tips I was looking for! Thanks Paulj!

                                  2. kchurchill5 RE: Jennalynn Jan 19, 2009 10:52 AM

                                    I wouldn't suggest a hot plate, just not worth it. A small single or 2 butane stove top is inexpensive, but honestly I lived 3 months without a stove. I used my micro and got creative. It isn't that hard and my toaster oven. Just have to look for good recipes. A single stove burner is cheap and would help but don't get just stop top type, They are like 2 temperatures and ineffective. The good ones are costly. I would think 3 months is not a big deal. Prepare some other casserole dishes or some pasta and sauces you can easily reheat in the micro. Also baked chicken cut up in baggies, meatloaf, even a great stew. Put in large baggies and just heat. Toast the bread (baguette) in the toaster and dinner. I think that works fine for me. But that is my opinion.

                                    Eggs by the way, mine come out fine in the micro and a omlette in a baggie works great!

                                    7 Replies
                                    1. re: kchurchill5
                                      paulj RE: kchurchill5 Jan 19, 2009 11:00 AM

                                      Eggs are a good way of learning how your microwave works. They give a nice visual indication of what parts heat the fastest.

                                      Microwave Gourmet by Barbara Kafka is an old book, but still one of the best cookbooks on the subject. Try her Chocolate Pudding, or Polenta Pudding with Raspberries.

                                      1. re: paulj
                                        paulj RE: paulj Jan 19, 2009 06:54 PM

                                        You can browse some of Microwave Gourmet at

                                        Used copies should be easy to find online. Libraries are likely to carry it as well.

                                      2. re: kchurchill5
                                        Jennalynn RE: kchurchill5 Jan 19, 2009 06:03 PM

                                        Thanks K!

                                        I also have a crockpot for braising and soups... and a toaster. In addition, I'm in a big project at work and will be eating dinner there two days a week.

                                        I think I'll be able to muddle through with what I have, Trader Joes and take out.

                                        As for preparing more... I'm done now. The kitchen was demolished today!

                                        1. re: Jennalynn
                                          kchurchill5 RE: Jennalynn Jan 19, 2009 07:56 PM

                                          Welcome, you will be fun. Chicken stew. Cook chicken in toaster oven, cut and dice. Buy some good quality frozen veggies plus some fresh ones. Add some chicken broth put in a small casserole in the microwave and cook. Top with some bisquick dumplings and you have an instant stew. Not perfect, not completely homemade. But way better than takeout or fast food and will feed 4 people for little money. And still pretty healthy. Spaghetti and pastas are also very easily done along with couscous and rice in the micro and salmon can easily be poached on low in the micro.

                                          Wrap salmon in saran wrap, top the salmon with a lemon slice, dill, s/p and some butter. Close up like a little package and cook of med low for 10 minutes depending on how many pieces you are making. Totally great. Serve with some microwave rice and some steamed broccoli or cauliflower. Healthy, quick, cheap, simple and easy.

                                          Creativity ... it is sort of fun, it really makes you think of alternate ways to cook. Good luck with the remodel. Been there, it is hell, but well worth it in the end. Happy Cooking!

                                          1. re: kchurchill5
                                            Jennalynn RE: kchurchill5 Jan 21, 2009 11:37 AM

                                            thanks so much K...

                                            I've got the dinners down. Made a lot of stuff in advance and they're in the freezer. I was just curious about eggs in the micro. And I think I've got that solved.

                                            I made a pretty decent ham/cheese/asparagus omelet type thing this morning. Fine with some rye bread.

                                        2. re: kchurchill5
                                          HaagenDazs RE: kchurchill5 Jan 20, 2009 06:11 AM

                                          ~~"I wouldn't suggest a hot plate, just not worth it."~~

                                          For $15 I have one. If you're entering 3 months of remodeling, it most certainly IS worth it. Average of 90 days divided by $15 = 16 cents a day.

                                          If you've got the cash for a kitchen remodel lasting 3 months then you have the cash for a $15 butane burner.

                                          1. re: HaagenDazs
                                            paulj RE: HaagenDazs Jan 20, 2009 08:02 AM

                                            Fuel for butane burners varies widely in price. I've seen single cans selling for $4-5 at a restaurant supply (or sports shop), and sets of 4 selling for the same in a large Asian grocery.

                                            For regular use this can get expensive. For occasional use it is reasonable. I use mine for charring peppers and table top cooking of items like Japanese hot pot (especially oden), Korean style BBQ, and Spanish cazuela (such as shrimp with garlic tapa).

                                            There are a number of specialized electric appliances that would remain useful after the kitchen is done -
                                            hot water pot, rice cooker, panini grill. Just remember that the household wiring might not accept more than one heating appliance on a circuit at a time.

                                        3. pondrat RE: Jennalynn Jan 21, 2009 04:07 PM

                                          We do microwave egg mcmuffins and omelets almost every weekend. Simply beat the egg and put in a small pyrex pudding cup or a small tupperware container sprayed with PAM and nuke for about 50 seconds. It will blow up like a souffle and you need to be quick about getting it out and eating before it totally deflates... I like adding some cheese and truffle oil

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