Microwave Butter-Fried Eggs (Nimroo ba Microwave)
"Experience the velvety decadence of traditional Persian butter-fried eggs in under three minutes with this clever, foolproof microwave technique."
Instructions
Place the butter and oil in a microwave-safe glass dish (such as Pyrex). Microwave on full power (100%) for about 30 seconds, just until the butter is fully melted and combined with the oil.
Carefully crack the eggs into the hot butter-oil mixture. Using the tip of a toothpick or a small knife, gently pierce each yolk once to prevent it from bursting in the microwave.
Partially cover the dish with its lid or a microwave-safe cover, leaving a small gap for steam to escape and to minimize splattering.
Microwave on 100% power for 1 to 1½ minutes, depending on your microwave’s strength and your preferred yolk doneness. Check at 1 minute and continue in short bursts if needed.
Remove carefully—the dish will be hot. Serve immediately while the eggs are tender and glossy.