Teresa, I know you asked for ways to microwave an egg, Out of the shell. So this is probably not of any help to you. But I thought I'd add it anyway. I, too, like my eggs with a soft, even runny, yolk. But boiled. I have a handy lttle egg cooker that I got in Walmart, several years ago. It is plastic of some sort, egg shaped. You fill the bottom with water to a certain level (marked), put in the aluminum insert, Stand one to four eggs on it, put the top half of the 'egg' on, And mmicrowave, on high, For the number of minutes it says for the degree of doneness you want. Let it stand for a bit, and remove eggs to cold water. When slightly cooled to touch, Peel & eat. It may take a bit of experimenting with different egg sizes, And different microwaves, But after that, A perfetly done (boiled) egg, Perfect for dipping, Every time! Rusty Here is a link that might be useful: Microwave egg cooker

My son sounds like olychick's grandson. No, egg allergies aren't directly subject to the doneness of the eggs. When my son was a toddler, the first time I made him an egg, his face puffed up & his eyes became swollen shut; he had to have a dose of steriods. So of course we avoided eggs. Then I remembered that he had already tolerated small amounts in cake, cookies, etc. so for him it wasn't an "all or none" thing like it is with nuts for him (he had an anaphalactic reaction to the littlest bit of nuts). So we make pancakes, but not french toast, for a long time he didn't have mayo, etc. We re-test his food allergies every 3 yrs to see if anything has changed. He gets huge skin reactions where he is tested for both the white & yolk, but again, he does have bits of egg in baked goods - there is not always a direct correlation to the skin test & how you will react. We still don't make quiche, strata, or anything like that, however, like I said he did have the mac & cheese a couple times & was fine. I guess I just try to stay away from uncooked eggs period, and I wasn't sure if they would be considered to be cooked in that mac & cheese recipe.

I use a similar method but not a steamer basket. I cover the eggs with cold water, bring to boil, remove from heat and cover for 17 minutes, drain pot and add cold water, drain the cold water, put lid on pot and shake vigorously which cracks the shells. The shells remove very easily. It's good to know we are not too old to learn new things!

The key to getting a nonstick pan to last is to not use more than medium low heat and not use sprays that cause buildup (removed with baking soda paste or BKF). Many people are fans of the regular TFal pans that you can buy at restaurant supply stores or Costco. I have some Zwilling Spirit pans that I use exclusively for eggs and delicate fish, but they are a step up in price. I've also used the Anolon Nouvelle Copper (disk based, very even but they may wear out) and some people are fans of GreenPan Hard Anodized.