Overview
- Ferris recommends a microwave-safe bowl or mug with about a tablespoon of oil or butter.
- He advises cracking in an egg, piercing the yolk several times to prevent rupture, seasoning, and covering loosely with a paper towel.
- The method calls for full power for about one minute, checking at 45 seconds on powerful microwaves, then resting for a minute to finish cooking.
- Ferris says the result looks and tastes like a fried egg with firm whites and a soft yolk that can be lifted onto toast.
- Near-identical lifestyle pieces ran in Mirror US and the Daily Mirror on Nov. 9–10, and they do not include independent expert evaluation.