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Microwave Omelets?

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?

Thanks!

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  1. 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

      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

        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

          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. 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. 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

            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

              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

                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

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

                2. 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

                    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

                      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.