MICROWAVE COOKING Incredible edible eggs and the microwave oven are a great team; one dish after another, they add up to quick and easy meals with a minimum of clean up!

Despite all its attributes, though, the microwave oven doesn’t do justice to airy souffles or puffy omelets - they need the dry heat of a conventional oven to puff beautifully.

For successful eggs a la microwave, keep these few points in mind:

• Egg yolk, because it contains fat, tends to cook more quickIy than egg white. When you're microcooking unbeaten eggs, use 50% or 30% power.
• Omelets, scrambled eggs and poached eggs microcook well on full power (high).
• Even out of the shell, eggs may explode in the microwave because rapid heating causes a buildup of steam. Always use a wooden pick or tip of a knife to break the yolk membrane of all unbeaten eggs before microcooking to allow the steam to escape.
• Covering cooking containers with a lid, plastic wrap or waxed paper encourages more even cooking and - if you forgot to prick the yolks helps to confine the explosion!
• Eggs microcooked in their shells will explode.

Microwave Recipes

FRIED EGGS Break and slip 1 egg into each of 2 lightly greased 10-ounce custard cups or a pie plate. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on 50% power just until eggs are almost desired doneness, about 2 to 3 minutes. Let stand, covered, until whites are completely set and yolks begin to thicken but are not hard.

HARD-COOKED EGGS Separate yolks and whites of eggs into 2 lightly greased liquid measures or small bowls. Stir yolks with fork. Cover each container with plastic wrap. Cook separately on 50% or 30% power, Stirring once or twice, allowing about 20 to 30 seconds per yolk, about 30 seconds to 1 minute per white. Remove when slightly underdone. Let stand, covered, ahout 2 minutes. Cool long enough to handle comfortably, then chop or chill until ready to chop.

POACHED EGGS Pour 1/3 cup water into 10-ounce custard cup or small, deep bowl. Break and slip in 2 eggs. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on full power about 1 1/2 to 2 minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes. Pour off water to serve in custard cup or lift out with slotted spoon.

NOTE: For 4 eggs, use 2/3 cup water in 1-quart bowl or baking dish. Cook 1-1/2 to 3 minutes and let stand as above.

SCRAMBLED EGGS In 10-ounce custard cup, beat together 2 eggs, and 2 tablespoons milk with salt and pepper to taste, if desired, until blended. Cook on full power, stirring once or twice, until almost set, about 1 to 1 1/2 minutes. Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains - about 1 minute.

NOTE: All microwave cooking times are based on a full power output of 600 to 700 watts. For a lower wattage oven allow more time.