Quick Egg and Fine Herbs
Serves
1
Prep Time
1 min
Cook Time
1 min
Print Recipe
Ingredients
- Pinch salt
- Fresh or dried herbes, to taste (see below)
- 1 egg
Instructions
- Step 1
Sprinkle a few grains of salt in bottom of egg cooker (or microwave-safe bowl or mug). Break one egg into egg cooker. With fork, pierce yolk and white to bottom of cooker several times. (Piercing is necessary to prevent “exploding” during cooking.) Add herbs to egg and mix with fork. Place lid on cooker base, lining up notches. Twist to secure. (Or cover with microwave-safe plastic wrap if using bowl or mug).
- Step 2
For soft boiled egg: Microwave on High (100% power) for 35 seconds or microwave on Medium (50% power) for 1 minute. Egg should be almost completely cooked but should still look slightly wet. If egg is still quite undercooked, turn it over in the cooker and microwave for 10 seconds more at same power level, or until almost cooked. Let stand for 30 seconds before removing egg from egg cooker.
- Step 3
For hard boiled egg: Follow same procedure as above, however start with longer cooking time (e.g. High (100% power) for 45 seconds).
Variations
- Complementary herbs include basil, sage, savory, thyme, dill, parsley and chives.
- For a Tex-Mex Version, instead of herbs, use 2 tsp (10 mL) salsa.
- Cooked egg and herbs can be chopped and spread in center of a large whole wheat flour tortilla. Add desired condiments. Roll up, tucking in ends, and microwave on High (100%) until tortilla is warm, about 20 seconds.
Tips
Since microwave ovens vary in power, cooking times will also vary. Experiment until you find the cooking time and power level that work best.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 74 |
| Fat | 5 g |
| Saturated Fat | 1 g |
| Trans Fat | 0 g |
| Carbohydrate | 1 g |
| Fibre | 0 g |
| Sugars | 0 g |
| Protein | 6 g |
| Sodium | 140 mg |