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

The biggest complaint about the "Eggies" that I've read is 4 parts per unit. Really, is that necessary? Anyway, you do need to spray them. I've seen a lot of complaints that they leak. I imagine you need to really crank them down to seal. Other things I've read and learned about eggs. First, NEVER boil them! People insist you need to boil eggs. It should only be a simmer. For a variety of reasons, including the boiling makes them jump around and crack which causes problems. And I use the method of bringing them to a simmer and shut off the heat and let the water cook them. Start running cold water into the hot and let it pour out and do a couple flushings with cold water then peel. I don't usually keep hard cooked eggs around but seldom have major trouble with shells. Vinegar might help but too much makes for a sulphur smell. Baking soda changes the pH and helps, and a little salt generally helps for the coagulation that the vinegar is supposed to assist. Peeling techniques vary too but I see so many people who insist on snapping off little pieces rather than actually peeling them. They bang away on the counter and break the shell into hundreds of pinhead size pieces and then complain that "it's hard to peel eggs!" Well DUH! Of *course* it will be when you do that! LOL Crack the egg, best to do it on the large end to use the air pocket to help you. Get a hold of the membrane - many try to leave it as part of the egg. Go slowly and let the suction release and as the air gets in there it always makes it easier for me. Trying to remove little bits and pieces of shell is a PITA. It takes a whisker of patience but I can usually remove the shell in 3-4 pieces. Easier peeling and easier cleanup too. There's a "On TV" gadget out there that is a big plunger thing that works much like the blowing of eggs. I guess if I'm eating the egg myself, to try blowing it isn't a big deal but I don't really like someone else spitting on my eggs. Though reviews of that haven't been the greatest either, it'd be a lot easier to clean than 4 pieces of "eggie" per egg! There's also arguments out there about cooking in plastic but I won't go into that. I usually can taste plastic from things but I might be more sensitive than others. All in personal preference. I don't really mind peeling eggs when they're cooked right, have good eggs for peeling and have a little luck. Seems like there's always one or two in there that are tough to peel no matter what you do. Also, if I just want some chopped egg in a salad or something, I usually don't simmer (never boil) them. I'll fry an egg and chop it up to add. Or even microwave it. Which reminds me, my sister and her boyfriend bought those microwave egg cookers. I use a little glass Pyrex dish.

First off, there is no such thing as a dumb question, except the ones that go unasked... I have a microwave egg cooker that produces pretty decent hard 'boiled' eggs... I originally bought it to make soft boiled eggs but, after umpteen years, I'm still working on getting the timing right... lol I'm sure it will work for just the whites... All I do is rinse them out, leave the little droplets of water in it/them, add the egg, pierce the yoke with a toothpick a couple of times, and microwave on full power for 40 seconds for one and 50 seconds for two... It's a little tricky for soft 'boiled' eggs because they don't look cooked when you first take them out of the microwave ( they have to sit for a few seconds ) so you cook them a bit longer and end up with hard boiled eggs... LOL For just the white part I would think it would take about 30 seconds for one... You probably could get away with using any small hard plastic container that has a tight fitting lid with a hole in it... I wouldn't try cooking more that one white at a time though, you might end up with rubber... LOL Rita

"never use oil--it just gets brown and sticky, not black and slick" Alton Brown gave a rather compelling, and quite different, description of the seasoning procedure. The aim isn't, as I had always thought, to build up a layer of polymerized oil (yes, you can use oil) or grease on the surface of the pan. It's to actually cook the oil long enough and hard enough that you go past polymerization and actually drive the hydrogen atoms away in the form of smoke, leaving only a layer of carbon atoms. I seasoned a number of pieces of cast iron according to his process, and it is, BY FAR, better than anything I have ever done before, which was stopping far short of the "burning the hydrogen off."