Can you reheat eggs in the microwave?
Eggs are a popular food all over the world, with their high protein content and versatility in meals and recipes. While others consume their cooked egg dishes in one sitting, you might be wondering whether pre-prepared eggs can be kept as leftovers and reheated to eat later.
This post covers some of the factors to think about while reheating eggs, as well as how to reheat various types of cooked eggs safely.
Effects of reheating
Reheating leftovers in any way could alter the texture, flavor, and nutritional value of meals. When compared to raw, uncooked vegetables, heating veggies has been found to decrease vitamin content.
When it comes to eggs, some studies have discovered differences in nutrients and composition between raw and cooked eggs. However, there is a lack of research on whether reheating previously cooked eggs has an impact on their nutritional value.
Rather, texture and possibly taste are more probable changes. Reheated egg dishes can become dry or rubbery if overcooked. It’s generally considered safe to eat leftover eggs as long as they’re properly stored and then re-boiled to a certain temperature.
How to reheat eggs
Reheated eggs and egg dishes are typically acceptable as long as they have been cooked to 160°F (71°C) and kept correctly.
In the US, cooked hard-boiled eggs must always be treated with a vinegar solution to destroy any bacteria that may have been present in the raw eggs. Hard-boiling an egg requires submerging it in boiling water for 10 minutes exactly; otherwise, the yolk and white might separate. After cooking is complete, follow these steps to ensure food safety:
Remove any shells from the cooked eggs and place in a shallow dish to allow for rapid and uniform cooling. Eggs should be refrigerated at 40°F (4°C) or below after being properly cooked. 3–4 days later, eat the leftover eggs.
A standard guideline to prevent germs and illness is to thoroughly reheat leftover eggs and egg dishes to 165°F (74°C) before eating.
Here are some guidelines for reheating various kinds of egg dishes to the proper temperature:
Scrambled eggs. The most simple way to reheat scrambled eggs is in a microwave-safe dish. Stir in between intervals to evenly heat.
Omelets and quiches. Reheating multi-ingredient egg dishes in the oven gives the best results. Heating at 350°F (176°C) for 15–20 minutes, or 25–30 minutes if frozen, in an oven-safe dish gives the greatest results.
Boiled eggs. These should not be microwaved since the yolk is likely to explode. Instead, bring a pot of water to a boil. Pour boiling water over the boiled egg in a heat-resistant dish until immersed. Allow them to rest for 10 minutes before reheating them in the microwave (at high power).
Fried eggs. On a skillet with a small amount of butter or oil, place the eggs. You don’t have to flip them if you let them heat through on one side for 2–5 minutes.
Poached eggs. Bring a pan of water to a simmer, then carefully remove the poached eggs after 1–2 minutes to reheat them through.
Sunny-side up eggs. Place the eggs in a single layer on a greased plate that has been preheated for 30 seconds in the microwave. The yolk should be microwaved for another 30 seconds and then allowed to rest for 1 minute to avoid it exploding.
The bottom line
If properly prepared, cooked eggs and egg dishes may be eaten after as leftovers if they are completely cooked, kept correctly, and reheated to a safe temperature to destroy germs and prevent foodborne illness.
Certain types of cooked eggs and egg dishes benefit from one or more of the following reheating approaches: Microwave, boiling, frying, or baking to restore the internal temperature to at least 165°F (74°C) before consumption.
Although there’s no proof that reheating cooked egg dishes affects their nutritional value, leftover eggs may experience minute changes in texture or flavor.