Microwaved egg whites?
EthanJeremiahsMama
Posts: 534 Member
Has anyone tried microwaving their egg whites before? I was wondering, how did it turn out & if you sprayed the bowl (whatever you had used) before adding on the egg whites. I know this must be much faster than scrambling/cooking on a skillet. Wanted to hear some reviews on this! 
Thanks
Thanks 0
Replies
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Cooking them on a hot skillet would probably be faster, and yummier. Just heat up the pan before you even take out the eggs. By the time you separate the egg and whisk with a fork to make them a bit fluffy, your pan will be ready for cooking.0
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I cook egg whites in a pyrex bowl that I spray liberally with pam or it will stick. They cook in about 50 seconds. You probably need to put a paper towel over them because sometimes they explode. Except for experimenting to get the right length of time, it works great.0
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Mother nature cries when the yolk is thrown out...0
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I poach my eggs in a mug of water in the microwave. I've never done just whites, though.0
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I cook up to 6 eggs whites in the microwave every morning.
3.5 minutes and all done.0 -
Mother nature cries when the yolk is thrown out...
That too.
OP, I used to eat egg whites for years. I'd pack them with tons of seasonings to give them some flavor. Now, I enjoy the whole egg and I cook it in a bit of butter. No need to add anything else, except some veggies or meats just for "fun" lol.0 -
I cook whole eggs in a microwave safe bowl. Just crack em, scramble them up a bit and zap them. I don't eat eggs often but when I do I believe in eating the whole thing. I dunno how it would work for just the whites but it works great with whole eggs, and I dont add any spray or anything....mine have never had much issue with sticking since I use a glass bowl.0
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I do! I cook them in a glass bowl for 40 seconds & then take them out and "scrape" around the edges & then put them back in the microwave for 25-40 more seconds depending on my serving size. And I put a wet paper towel over them. So quick & easy!0
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egg substitute (basically egg whites,some type of gum and food coloring) cook up nicely in the microwave, just spray the mug with pam, cook for 30 sec. stir and cook for another 30 sec or until done... i would normally just scramble whole eggs.. but what ever floats your boat..0
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This is a legit question and not trying to be rude at all...
For the responders that cook their eggs in the microwave, can you tell me why? Do you enjoy the taste better, time constraints, ease of cleanup? What is YOUR reason for cooking eggs in the microwave?
I've never encountered anyone who does this, until I joined MFP. It just seems so odd to me.0 -
Eggs cook awesomely in the microwave....I don't use cooking spray or anything...I leave my yolks in, don't bust them, and microwave 2 for 2 minutes. They come out tasting better than boiled eggs.
I do it because it's way faster and less cleanup than using the stove top. I don't have to use any oil or spray or anything, and I like the way it tastes better too. ( I DO NOT like the way they taste if you mix the yolk and white together though. I like mine separate)0 -
Word. Guys, the yolk is where all of the vitamins are! Send them to meeeee!!!Mother nature cries when the yolk is thrown out...
To the OP, I have microwaved eggs before and I found it hard to get the texture right. They often seemed overcooked. It seems really quick to me to toss a few eggs in a skillet.0 -
I got these silicon egg cookers from Avon that are great for work when I can't use a stove. You just add a little water then the eggs they turn out great! Very convenient for work.
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Word. Guys, the yolk is where all of the vitamins are! Send them to meeeee!!!Mother nature cries when the yolk is thrown out...
To the OP, I have microwaved eggs before and I found it hard to get the texture right. They often seemed overcooked. It seems really quick to me to toss a few eggs in a skillet.
Give me an address you will have a dozen egg yolks a day. I'm thinking a dozen egg yolks a day would put my cholesterol way over...
As for the Eggs in a microwave. This is how I travel. I'll buy liquid egg whites when I'm on the road/staying in a hotel. Cook em up in the microwave in a glass container. A pint does me good.0 -
If you eat the whole egg, you probably wouldn't need to eat a dozen a day. :happy:
Word. Guys, the yolk is where all of the vitamins are! Send them to meeeee!!!Mother nature cries when the yolk is thrown out...
To the OP, I have microwaved eggs before and I found it hard to get the texture right. They often seemed overcooked. It seems really quick to me to toss a few eggs in a skillet.
Give me an address you will have a dozen egg yolks a day. I'm thinking a dozen egg yolks a day would put my cholesterol way over...
FWIW: I'd look into the cholesterol thing--I think that myth is on its way to being debunked, if it hasn't been already (it has been for me). I'm not concerned about it.0 -
Only way I do eggs. Has the texture of hard boiled egg without the yolk.
Spray or lightly oil a microwave proof glass container. MIcrowave for 1:45 minutes at 60% power setting.
This works for EggBeaters also.... or you can do a whole egg (just remember to pierce the yolk with a toothpick),0 -
I did this this morning... except I used the whole egg. Honestly, when it cooks correctly on the skillet it seems tastier, but for me its a lot more cleanup. (scraping and scrubbing all that is stuck on the skillet... ) If you've got plenty of eggs it doesn't hurt to try, although without the yolk I think the skillet might yield a better result.
For the life of me I cannot fry an egg. I can't flip it over without the yolk breaking. How does anyone learn to do this? Grrr0 -
I did this this morning... except I used the whole egg. Honestly, when it cooks correctly on the skillet it seems tastier, but for me its a lot more cleanup. (scraping and scrubbing all that is stuck on the skillet... ) If you've got plenty of eggs it doesn't hurt to try, although without the yolk I think the skillet might yield a better result.
For the life of me I cannot fry an egg. I can't flip it over without the yolk breaking. How does anyone learn to do this? Grrr
The secret for me is a well-seasoned cast-iron skillet + a flat metal spatula + plenty of butter or bacon grease = perfection.
I think it might depend upon the eggs too. I seem to remember hearing that the more fresh the eggs, the better the yolks stay intact. I usually buy mine from the farmer's market, so I think they might be fresher than some that I get in the grocery store.0 -
Kaitlynj, I will have to try that. When I get paid I'll find a cast iron skillet (preseasoned or do it myself) .... Maybe I can bribe my husband to go to a farmers market since I have class on Saturdays. Come to think of it, I think my dad used to use a cast iron skillet when he made us bacon and (fried) egg sandwiches growing up. God I miss those.
Thanks for the tip!0 -
I'd love to keep the yolks, but my cholesterol says NO! It's not a myth, as I found out.....when I lost 35 lbs my LDL, which was borderline high to begin with, went up, even though I was eating very clean and exercising almost every day. I was eating one whole hard-boiled egg every morning before my 5 am workout.
My doctor suggested I cut out the egg & see if it made a difference. Six months later my LDL went down, quite substantially. So it was likely the egg, although not scientifically proven.
But I do love egg whites, and from what my registered dietician told me they are a great source of protien even without the yolk.0 -
Kaitlynj, I will have to try that. When I get paid I'll find a cast iron skillet (preseasoned or do it myself) .... Maybe I can bribe my husband to go to a farmers market since I have class on Saturdays. Come to think of it, I think my dad used to use a cast iron skillet when he made us bacon and (fried) egg sandwiches growing up. God I miss those.
Thanks for the tip!
Mine is one of the supposedly "pre-seasoned" Lodge Logic ones and it has taken quite a bit of use (and virtually no washing!) to get it to being seasoned to my liking, so it is a process. I have actually heard that if you can find an antique one at a garage sale or on eBay, those are better than the new ones sold today.0 -
I'd love to keep the yolks, but my cholesterol says NO! It's not a myth, as I found out.....when I lost 35 lbs my LDL, which was borderline high to begin with, went up, even though I was eating very clean and exercising almost every day. I was eating one whole hard-boiled egg every morning before my 5 am workout.
My doctor suggested I cut out the egg & see if it made a difference. Six months later my LDL went down, quite substantially. So it was likely the egg, although not scientifically proven.
But I do love egg whites, and from what my registered dietician told me they are a great source of protien even without the yolk.
There are different types of LDL.
http://www.msnbc.msn.com/id/35058896/ns/health-heart_health/t/bad-cholesterol-its-not-what-you-think
This isn't a scientific article about it, by any means, but I like the explanation and it reflects what I have heard from cholesterol researchers.0 -
Kaitlynj, I will have to try that. When I get paid I'll find a cast iron skillet (preseasoned or do it myself) .... Maybe I can bribe my husband to go to a farmers market since I have class on Saturdays. Come to think of it, I think my dad used to use a cast iron skillet when he made us bacon and (fried) egg sandwiches growing up. God I miss those.
Thanks for the tip!
Mine is one of the supposedly "pre-seasoned" Lodge Logic ones and it has taken quite a bit of use (and virtually no washing!) to get it to being seasoned to my liking, so it is a process. I have actually heard that if you can find an antique one at a garage sale or on eBay, those are better than the new ones sold today.
i have the same one, i used flax oil and a 450 degree oven for 30 min to season mine, took maybe 3 or 4 sessions to get it nice and seasoned0 -
Never tried flax oil, but I heard that works well too.i have the same one, i used flax oil and a 450 degree oven for 30 min to season mine, took maybe 3 or 4 sessions to get it nice and seasoned0 -
I cook whole (scrambled) eggs and just whites in the microwave almost everyday because I take 'em to work to make there. When at home though, it's just as fast to cook in a pan.
But I use plastic containers, cuz I'm packing them for work, and don't spray them with anything first. Just put in whatever I'm making that day (whole or whites), add any extras (avocado, tomatoes, cooked bacon, cooked turkey, etc) and then I nuke 'em for about 1 min. Take 'em out, scrape the cooked bits off the sides, break it up and stir it back up. Then I nuke it again for another 1:30-1:45. Hit 'em again with my fork to scramble 'em all up. If they still look slightly wet, another 10 seconds will usually do it, otherwise just eat and enjoy.0 -
I use this little plastic microwave egg cooker that I got at walmart. 2 egg whites (don't even have to spray), close it up, nuke it for 50 seconds and it's all good. I do it because it cooks them into little discs that fit nicely on my light english muffin. It saves me from cleaning a pan and is a bit quicker.0
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If you eat the whole egg, you probably wouldn't need to eat a dozen a day. :happy:
Word. Guys, the yolk is where all of the vitamins are! Send them to meeeee!!!Mother nature cries when the yolk is thrown out...
To the OP, I have microwaved eggs before and I found it hard to get the texture right. They often seemed overcooked. It seems really quick to me to toss a few eggs in a skillet.
Give me an address you will have a dozen egg yolks a day. I'm thinking a dozen egg yolks a day would put my cholesterol way over...
FWIW: I'd look into the cholesterol thing--I think that myth is on its way to being debunked, if it hasn't been already (it has been for me). I'm not concerned about it.
The most recent stuff I've read on eggs suggests that while they are indeed high in cholesterol, they can actually be useful in reducing LDL and over blood cholesterol levels. Now of course that doesn't account for the experience of another poster here, but as with all of this much of it depends on your body and how it responds. I eat a lot of eggs and my LDL at my last physical (about a month ago) was extremely good as was my over blood cholesterol content. So obviously I'm happy to eat the entire egg, I usually have 2 a day and just ignore the fact that MFP says I'm over on cholesterol.0 -
This is a legit question and not trying to be rude at all...
For the responders that cook their eggs in the microwave, can you tell me why? Do you enjoy the taste better, time constraints, ease of cleanup? What is YOUR reason for cooking eggs in the microwave?
I've never encountered anyone who does this, until I joined MFP. It just seems so odd to me.
In the microwave was how I first learned how to cook eggs. Because it was when I was a little kid and my mom allowed me to make my own eggs in the microwave before I was allowed to use the stove.
Now I do it because I'm not a morning person so I don't wake up early enough to make/eat breakfast before work. So I prep my eggs in a plastic container with all my fixin's and put it in my lunch bag to take to work. Then I can cook them in the microwave at work and still have a hot breakfast of scrambled eggs. When I'm at home there's no point though, they cook just as quickly in a pan so I cook 'em the regular way when I'm at home.0 -
Mother nature cries when the yolk is thrown out...
and my guts cry when I eat the egg yolks. Egg yolk allergy here!0
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