Bacon and eggs for breakfast is a low-carber’s dream meal. If I don’t have time to fix bacon & scramble eggs in the skillet, I usually whip up a smoothie in the blender or I microwave a quick Egg Beaters omelet with shredded cheese & whatever leftover meat I have handy. Today, I thought that I would be clever and make boiled eggs, but I was a bit pressed for time and didn’t want to have to fix them on the stove.

 

How I usually boil eggs is to place them in a pot of water on the stove and bring it to a boil, let them boil for a few minutes, then turn off the heat and let them finish cooking internally in the magical way that eggs do.

 

If the stove is good, then the microwave is better because it’s faster, right? Wrong.

 

Did you know that if you try to boil eggs in the microwave, they can explode with such force that it blows open the microwave door?

 

I’m surprised the force of it didn’t break my Pyrex dish. Water, egg glob and shell covered the entire interior of my microwave, as well as a pretty big splotch on the kitchen floor. It would have been a cool science experiment if it hadn’t been my breakfast, and I was already running behind. The older two will be disappointed that they missed the explosion; they had already left for school.

 

Needless to say, I had a smoothie this morning.