I had to look up monkey dish. I make microwaved “poached eggs” pretty often, including this morning. I use a small pyrex ramekin. Crack egg in, cover with an inverted plate, nuke for 12 seconds at full power, turn and nuke another 12 seconds, check and do another 5 seconds or so to get to my preferred consistency which is a bit of runny white and very soft yolk. Slide out of the ramekin onto a piece of buttered toast + S&P.
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Microwaves are also great at “re-awakening” stale chips.
Just put the chips on a paper towel and put them through a short run (~30 seconds, or so) in the microwave and POOF! … crispy chips again.
You win the Internet today.
It is good, or good for microwave? I’m disinclined to add all that fat with mayo for a subpar eggsperience.
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I would say pretty much regular good. And it’s not a lot of fat - I put in about a half teaspoon each of mayo and olive oil. What it lacks is the browning from butter in the pan.
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I’d rank it as absolutely amazing compared to any microwave egg attempt I’ve made in the past. And pretty good as compared to a pan, with 1/10th of the effort and time (including cleanup). So definitely a win if you don’t have time or energy, but not the pinnacle of cuisine.
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I tried it, too:
1 egg, cold
1 T. low fat mayo
1/2 t. bacon grease
1/4 t. TJ’s onion salt
A pinch of grated cheddar we had knocking about in the fridge.
60 seconds in the microwave, although I did stop it at 40 seconds for a just a sec’ to keep it from blowing out of the ramekin. Perfect!
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Here’s a link to the man himself making the omelet.
I think I prefer my lower mayo amount.
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Well now Ima hafta try that, as we have an abundance of eggs.
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I’d absolutely endorse all of this, having tried it this morning with one egg, a bit of mayo and a bit of bacon grease. I will use less mayo next time.
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I agree! I always love experiencing José Andés in motion and hearing his voice. I’d add about 1/3 of that mayo, though.
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Getting really, really off-topic for this thread, but I saw a Graza 100% EVOO mayo at WF last night. I was thinking it could be perfect for this recipe, to keep the overall oil level in check. No need to add extra oil beyond the mayo? I didn’t want to drop $10 on a full bottle just to find out, so if anyone else wants to give it a go and report back..?
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Microwave egg custards work remarkably well – whether with water /broth like chawanmushi or chinese egg custard, or milk / cream like quiche.
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I was going to start a new thread given the excitement about microwave egg cookery, but turns out we already have one that should work:
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Yeah, not sure I could do a Tbsp of mayo with a single egg.
Question - does it ramp up easily enough if you do two eggs?
I think this is your quest for today.
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Pretty sure they wouldn’t appreciate me 'waving a couple of eggs in the work microwave. Although we DO have mayo here, and I’m sure I could “borrow” a couple of eggs from the café downstairs! 
Maybe this weekend as I don’t expect to be going anywhere in this bitter cold.
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My quest for the day was to try it with a bit of softened cream cheese instead of mayo and it was a big success!
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Why would anyone object? Omelets don’t smell bad (at least not to me).
