Eating raw meat can cause illness and even the best microwave may heat food unevenly, so make sure that all parts of the chicken are cooked through. Return any chicken that is still pink on the inside to the microwave for 1–2 minutes. Microwave power varies dramatically, so pay attention to the cooking time and start checking your chicken a few minutes before it is due to be done. Over-microwaved chicken is very unforgiving. Place the chicken in a microwave-safe bowl and cover with cling film pierced with a skewer or the tip of a knife. When microwaving chicken it needs to be covered, with a gap for steam to escape. You can cook fish from frozen in the microwave, but this may double the cooking time. If it's not cooked, microwave it in 30-second or 1-minute bursts until cooked through. White fish is good steamed in parcels of baking paper (en papillote, if you will), while it's best to poach salmon or other fatty fish in the sauce you'll be serving it with.Īlways rest the fish for a few minutes before checking it is cooked, as some varieties, such as salmon, may spit a little. The method you choose for microwaving fish will depend on the fish you're cooking and the dish you're making, but poaching and steaming produce the best results. You can buy clever devices that pierce the yolk of a whole egg to create a 'boiled' egg, but do not try this without the right equipment.įish and chicken can be microwaved in less time than it takes to bake or fry them. Never microwave a whole egg or 'fried' egg without piercing the yolk first or, or it's likely to explode and make a mess of your microwave. Do not overcook or you will have a rubbery omelette. Set aside for a minute when almost cooked. Grease a lipped microwave-safe plate with melted butter, then follow the same method as for scrambled eggs, but change the microwaving time to 45–60 seconds.
Omelettes are great made in the microwave.
The key to getting soft, fluffy eggs that aren't rubbery is to take them out of the microwave before they look ready to eat, as they will continue to cook. Crack a couple of eggs into a microwave-safe bowl, whisk well, season and pop in the microwave for 30 second bursts, stirring occasionally. Crack over an egg, pierce the yolk with the end of a sharp knife (IMPORTANT!*) and microwave for 45 seconds, or until the white has cooked.
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