'Best' way to make an egg in 60 seconds - no pan needed

Cooking a fried egg may seem simple, but getting that perfect balance of runny yolk and firm whites can often take patience and practice. Now, one expert claims there's a faster and easier method that doesn't require a frying pan, or even a hob.

Tom Ferris, an egg specialist from the poultry care website Roostys, says you can make a "fried-style" egg in the microwave in under a minute. The result looks and tastes just like a traditional fried egg but with far less effort.

Ferris said: "You can make a perfect fried egg in the microwave.

"It looks, tastes and even feels like a fried egg, but you don't need a pan or lots of oil, and it's ready in about 60 seconds."

The key lies in understanding how eggs react to heat. Because egg whites cook very quickly in a microwave, the timing and a small amount of oil are crucial to stop them turning rubbery.

He described the method as ideal for busy mornings, students, or anyone without access to a stove. "You can make a breakfast sandwich or top your toast in under a minute, with no mess and no fuss," he said.

To make the egg, Ferris suggested coating the bottom of a microwave-safe bowl or mug with a little oil before cracking in the egg and gently piercing the yolk several times with a fork. Skipping this step, he warns, can cause the yolk to burst. After seasoning with salt and pepper, the egg should be covered loosely with a paper towel and microwaved on full power for around a minute.

Once cooked, the egg should be left to rest briefly before serving.

He added: "It continues to cook while it's standing, which gives you that firm white and soft yolk. You can just lift it out with a spoon and put it straight on toast."

He explained that the microwave works by heating the water molecules inside the egg, creating steam that gently cooks the whites and yolk. The thin coating of oil mimics the effect of frying, producing a similar texture without the need for a pan or excess oil.

While it won't create the crisp edges of a traditional fried egg, Ferris said most people won't notice the difference.

"If you're not obsessed with that golden edge, you'll be surprised at how close it tastes. It's a clean, fast and energy-efficient way to make breakfast."

Ferris also warned against skipping safety steps, especially piercing the yolk. The pressure builds up quickly in a microwave, and if the yolk isn't pierced, it can explode. He recommended experimenting with timing, as microwaves vary in strength, and letting the egg stand to finish cooking naturally.

As well as being convenient, Ferris said the microwave method is both healthier and more sustainable. "You're using less oil, less energy, and there's almost no washing up. It's a win-win for anyone who wants a quick, easy breakfast."