Egg Microwave Tips

Most people’s biggest fear with eggs and microwaves is an egg-explosion (eggplosion?), but cooking eggs in the microwave is really easy and can create some pretty tasty dishes too! Here are a few basic tips on microwave cooking and a few easy recipes to start with


Firstly, some important tips

Scrambled EggsMost importantly, never microwave an egg in its shell – it’ll definitely explode! The egg yolk tends to cook faster than the white, so dishes where the eggs are beaten tend to cook more evenly. Covering the container your egg is in also encourages more even cooking, along with stirring the dish (if you can).

The size of the egg determines how long  it needs to be in the microwave, but remember, eggs are easily overcooked in the microwave – always use minimum times and add only small time increments before checking (e.g. 15 seconds).

A few simple dishes you can make

Microwave scramble eggs

Beat a large egg and add 1 tablespoon of water or milk. Then place in a microwave on high for 30 seconds.  Give it a stir and then give it 10 more seconds (but keep a close eye).

For two eggs, beat two eggs, and add 2 tablespoons of water or milk and microwave for 45 seconds before stirring and giving it 20-30 more seconds (but keep a close eye).

Microwave fried eggs

Grease a plate with butter and then break an egg onto it. Use the tip of a knife to break the yolk membrane of the unbeaten egg to allow the steam to escape or you might be in for a popping! Cover it in cling film and then microwave for 2-3 minutes. Serve and enjoy!

Microwave omelettes

Beat 2 eggs and add 2 tablespoons of water. Microwave 1 teaspoon of butter on a plate for about 30 seconds, or until it has melted. Coat the bottom of the plate with the butter and add the egg onto the hot plate. Cover it tightly with cling film, leaving a small vent. Then Microwave on high for 1.5 to 2 minutes. When there is no visible liquid egg remaining at the top, add cheese or other fillings. Fold the omelette and serve.

Great! Now you’ve mastered microwavable eggs you can experiment with recipes. Maybe start off simple with a tuna omelette and then get more extravagant with a chorizo potato and pepper tortilla.

We have a whole bunch of tasty microwave egg recipes, so head on over and give them a try!

Dean Edwards’ English Breakfast Tortilla

They say breakfast is the best meal of the day, so why not have a go at something a little different such as a filling and delicious breakfast tortilla! Starting off your day with a tortilla is definitely a good way to kick things off because it tastes amazing and will go a long way to keeping you full and feeling good until lunchtime.

Breakfast Tortilla Featuring classic English breakfast ingredients such as eggs, sausages, tomatoes and mushroom, this simple recipe has been put together by none other than TV Chef Dean Edwards, Masterchef 2006 runner-up and a regular guest on shows such as Lorraine and This Morning.

Trust us, this tastes amazing! Put away the toast and enjoy a proper breakfast with the best breakfast tortilla in town.

Eggs aren’t just for breakfast

There’s no doubt about it – eggs are a brilliant breakfast food, but they’re just as handy as a main meal. For some people, the idea of having eggs for dinner might have not occurred, but there’s actually a whole lot you can do!

We’re here to set the record straight and show that eggs are a great dinner option because they are easy to prepare, nutritious and incredibly versatile. So, what can you do? Here are a few examples…

Oven ideas

Put away the pots and pans and see what you can do with an oven! Cooking eggs in the oven is just as easy as anything else and gives you some great new options you may not have tried before. For a light, healthy and simple dish, try your hand at making baked eggs with courgettes and tomatoes , or for something hearty, cook up a family-sized portion of Greek filo pie.


The best thing about omelettes is that you can put as few or as many ingredients as you want, scaling the whole shebang according to the size of the meal. If you’re having an omelette for dinner, you can really go to town and include all kinds of delicious additions such as ham, cheese, peppers, tomatoes and other vegetables. Read our previous blog entry on how to make a perfect omelette, and check out this tasty courgette risotto omelette for inspiration.

Pasta and noodles

Eggs and pasta make a great team, and there are so many different ways you can combine the two with to make satisfying and delicious meals. For a few ideas, why not create a scrumptious egg and tomato lasagne, or whip up rich and tasty Carbonara in no time at all.

We could go on all day about different main meal ideas, but instead of listing them all here, we already have dozens of recipes on our home site. Visit our main meals section to try one out for yourself and discover a whole new range of egg recipes for dinner.

How to make the perfect Omelette

Omelettes are one of the most popular ways to prepare eggs, and even though they’re easy to make, they are a little more challenging to master! For some of us, attempts at creating a flawlessly shaped, fluffy omelette just ends up turning into a scramble. So how can you make the perfect omelette? Read on….


  • Eggs (2 or 3 depending on your appetite)
  • Salt
  • Butter


  1. Crack the eggs into a bowl – this is better than putting them directly on the pan as you will be pressed for time (approx. 20 seconds) to make sure they’re mixed properly
  2. Add a pinch of salt
  3. Whisk thoroughly with a fork – until the white and yolk are completely blended!
  4. Heat the frying pan
  5. Add enough butter to coat the surface of the pan
  6. When the butter is bubbling add the egg mixture
  7. Spread the egg out evenly (do this by tilting the pan gently to all sides)
  8. Once the egg begins to firm but still soft on top this is when you can add your special ingredients (look below for delicious ideas)
  9. Here is the crucial moment – The Folding! Wait until your omelette is golden brown and use a spatula to draw in the sides to the centre to heat up any remaining running egg. When everything seems solid, simply use your spatula (together with a spoon if need be) and fold over!
  10. Cook for a few more moments, and serve!

A great tasting meal in less than 10 minutes

The great thing about omelettes is that, once you’ve aced the method; you have the choice of a vast variety of ingredients to make it suitable for any time of day and for anybody’s taste! Here are some tasty omelette-filling ideas:

  • Pre-cooked meats
  • Cheese
  • Vegetables, for example:
    • Mushrooms
    • Onions
    • Peppers
    • Tomato
    • Fresh herbs
    • Jalapeños – if you can handle it!

Try a combination of these, but be careful not to over-stuff!  Have a look at out our awesome omelette recipes for more ideas. Want a visual guide? Check out a video of TV chef Paul Merrett as he brings his technique to the table.

Now you’re ready to finally create your own perfect omelette – Ready, steady, cook…!

Merry Eggsmas!

Merry Christmas from all of us at Egg Recipes! Tis’ the season of questionable Christmas jumpers, parties and of course, lots of food! Odds are you’re going to end up with a lot of leftovers, so why not see what you can do with one of our brilliant budget meal ideas which are perfect for quick meals.

Eat loads, play games, open presents and watch some brilliant Christmas telly with the whole family.We hope you have a cracking day and an amazing new year!

The Eggs Factor is back!

Egg Recipes is back with a whole new bag for 2014! The blog has been redesigned, redeveloped and re-jiggered to bring you a whole new range of articles, facts and recipes. You may have noticed, but at EggRecipes we’re a little bit crazy about eggs and will shout from the rooftops about how great they are, so what better place than in our very own blog!

Check back regularly to see new posts and if you have questions, comments or want to share a recipe of your own, get in touch!

Summer rice salad

Summer rice salad

Firstly, I’d like to explain my absence over the last few months.  I am in the final few weeks of my Master’s degree, working on my dissertation, so lots of things have been neglected and unfortunately blogging is one of them!

We  had visitors to the caravan recently which meant cooking for 8 and I don’t know about you, but whenever we have guests the days seem to revolve around mealtimes.  We have got breakfast off to a fine art at the caravan, with my better half cooking up the sausage, bacon and mushroom on the barbie, while I prepare the poached eggs, beans and toast in our tiny little kitchen (I promise a pic next time!).

We ate Al-fresco to make the most of the beautiful Welsh sunshine.  I am always looking for useful dishes that can be rustled up at short notice and this refreshing summer salad certainly fits the bill.  A generous squeeze of lemon juice adds zing to these store-cupboard ingredients, and it made a great accompaniment to the fab tortilla that my sister in law Jo brought along.  She is a fantastic cook and has promised me her carbonara recipe, so look out for that over the next few weeks.


400g tin mixed beans (drained and rinsed)

150g long grain rice (dry weight – cooked and cooled)

1/2 red onion, chopped

4 tomatoes (de-seeded and chopped)

Tin of tuna (drained)

4 British Lion eggs (hard-boiled, peeled and quartered)

1 lemon

Extra virgin olive oil

Freshly ground salt and pepper


  1. Flake the tuna into a bowl, add the beans, onion, tomatoes and rice.  Drizzle a little extra virgin olive oil over and mix everything together, seasoning with freshly ground salt and pepper.
  2. Cut the lemon in half and squeeze the juice over being careful of the pips!
  3. Arrange the quartered hard-boiled eggs on top and serve.

Family Fish Pie

Family Fish Pie

A creamy fish pie is deliciously indulgent and the ideal comfort food!  This is based on a  salmon and prawn fish pie recipe that I found with a Google search when I was stuck for something to make for our evening meal with only a couple of salmon fillets in the fridge that I needed to make go further (but only to feed 5 – not 5,000!).   I added a sliced leek (I do like to get some hidden veggies in), with the creamy white sauce tying all the flavours together beautifully.

I’d highly recommend the frugal feeding blog that I found this recipe on – some fab recipes there.


50g plain flour

110g butter

8 black peppercorns

Generous pinch of freshly grated nutmeg

2 bay leaves

1 and a bit pints milk

2 salmon fillets – skin removed and cut into chunks

1/2 bag of prawns (check quantity)

3 large British Lion Eggs – hard boiled and quartered

Juice of half a lemon

1kg floury potatoes (King Edward or Maris Piper work well)

salt and black pepper for seasoning


  1. As this method doesn’t involve poaching the fish in the milk to flavour the sauce, a pint of the milk is infused with flavour from the nutmeg, peppercorns and bay leaves by warming them together in a saucepan for 30 minutes.
  2. Preheat the oven to 180C. Peel the potatoes and cut into roughly equal sized chunks (the smaller the chunks the quicker they cook). Put in a pan, cover with water, add a generous pinch of salt, bring to the boil and simmer for 15-20 minutes until tender (depends on the size of your chunks).
  3. Meanwhile make the sauce: firstly sieve the milk mixture and transfer to a jug.  Melt 50g of butter in a saucepan add the flour and mix into a paste.  Once mixed, keep heating it for about 30 seconds (to allow the flour to expand) before adding in the milk a little at a time whilst stirring constantly.   Keep stirring over a gentle heat until the sauce thickens.
  4. Meanwhile (how many hands do you have?) soften the sliced leeks by frying over a gentle heat in 10g of melted butter.
  5. Layer the leeks on the bottom of an ovenproof dish, arrange your chunks of salmon, prawns and quartered egg over.  Add a squeeze of lemon before covering with the sauce.
  6. Mash the potatoes with a little milk and the rest of the butter and season with salt and pepper (you can add an egg yolk to your mash topping for extra creaminess which also gives it a lovely colour).  Smother it over the top of your fishy sauce mix and fluff up the top with a fork.  Grate a little parmesan over for extra indulgence and pop it in the oven for around 30 minutes until the top is browned.
  7. Serve with peas or other greens – it really doesn’t need anything else!

How do you like your eggs? Scotched!

How do you like your eggs?  Scotched!

Scotch eggs are known as ‘scotched eggs’ in our house as when Frances was tiny, if you asked her how she wanted her eggs at breakfast, she would always ask for them ‘scotched please’.  There has been a real interest in ‘scotched’ eggs since Natalie Coleman won this years Masterchef with her scotch eggs dish.  You can’t beat warm freshly cooked scotch eggs, but they are also great eaten cold and the picture shows some we made for a buffet.  A brilliant picnic dish too….if we ever get the weather!


8 medium British Lion eggs

300g sausage meat

1 tbsp chopped fresh parsley (dried will do)

Splash of Worcester sauce

1 tbsp  mustard – I used French dijon

2 spring onions, very finely chopped

salt and freshly ground black pepper

125g plain flour

125g breadcrumbs (basically use as many as you need!)


  1. Hard boil 6 of the eggs
  2. Drain and let them stand in cold water  for a few minutes before shelling.
  3. Mix the sausage meat with the parsley, Worcester sauce, mustard and spring onion in a bowl and season well with salt and freshly ground black pepper
  4. Divide the sausage meat mixture into six, flatten them into ovals large enough to cover the eggs.
  5. Season the flour with salt and pepper, put it in a shallow bowl and dip each boiled egg in the flour
  6. Place each onto a sausage meat oval, then wrap the sausage meat around each egg. Make sure the coating is smooth and completely covers each egg. you can do this by rolling the egg round in your hands. Its messy but works!
  7. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely, then dip and roll into the breadcrumbs to completely cover.
  8. Pop in a deep fat fryer, in batches of three, for 8-10 minutes, until golden and crisp and the sausage meat is completely cooked.
  9. Remove and drain on kitchen paper.

Potato, leek and goat’s cheese frittata

Potato, leek and goat’s cheese frittata

Now that Johnny is veggie we are all eating less meat, and although I try to cook meals that we can all eat, inevitably I sometimes have to make separate dishes.  This is one of them, we were having new potato and leeks as side dishes, so I added a few eggs and a crumbling of goats cheese and hey presto a delicious frittata.  He had half for his evening meal and we shared the rest for breakfast the next morning.


2 leeks – cleaned, quartered and sliced

handful of cooked new potatoes – sliced

6 medium British Lion eggs


100g goat’s cheese

salt and pepper

tbsp oil for frying


  1. Pre-heat grill
  2. Heat oil in frying pan and fry the leeks over a low-medium heat until softened
  3. Add sliced new potatoes and cook until heated through
  4. Crack eggs into a bowl, add a little glug of milk, whisk and season with salt and pepper before pouring over the leek and potato mixture.
  5. Top with sliced/crumbled goats cheese.
  6. Cover and cook on low heat until almost, finishing off the top under the grill.