There are some really good reasons to cook eggs in a microwave: it is quicker than using a pan, and therefore saves energy usage; it uses far fewer pots and pans, so fewer dishes to do; and, believe ...

If your immediate reaction was "Eggs in the microwave? You must be joking," then you can join the clamoring masses of people who think this isn't just a bad idea ... it's downright wrong. Yet ...

Step 1: Fill a ramekin with a half-cup of salted, room-temperature water. It must be enough to submerge the egg. You'll want enough water to submerge the egg but not spill over the top of the ramekin.

Every time Sama Ansari Pour publishes a story, you’ll get an alert straight to your inbox! Enter your email By clicking “Sign up”, you agree to receive emails ...

You can make cookie dough that's safe to eat by heat-treating your flour and using pasteurized eggs — or use no eggs at all.

Poached eggs can be notoriously difficult to cook, but a simple trick can help you achieve a perfectly runny yolk every time - and it doesn't require a boiling kettle either ...