Cocotte eggs are a microwave favorite—but never try a whole egg in its shell; it will explode! Instead, spoon fresh cream into a ramekin, crack an egg on top, season with salt, pepper, and chopped chives. Cook on medium power, checking every minute until the white sets firm.
Creamy chicken without the stovetop hassle: Combine chicken strips, mushrooms, cream, mustard, salt, and pepper in a dish. Microwave on medium for about 8 minutes until the chicken firms up. It won't brown, but the result is exceptionally tender.
Perfectly steamed vegetables: Add 500g peeled veggies like potatoes or carrots to a container with 3 tbsp water, salt, pepper, and a pat of butter. Cover with a half-closed lid or pierced film and microwave on medium for 5 minutes.
Easy soup variation: Chop vegetables into a bowl, add water, oil, salt, and pepper. Microwave on medium for 10 minutes, stir, and serve hot.
Homemade crème caramel: In a ramekin, layer ready-made liquid caramel, then mix 1/2 liter milk, 3 eggs, 100g sugar, and 1/2 vanilla pod. Cook on low power until set. It unmolds with a natural caramelized glow—like homemade Flamby!
Pasta made simple with the Tupperware pasta cooker (a game-changer we tested ourselves): Add pasta and water to the line indicator, microwave 4 to 8 minutes longer than package instructions, then drain through the built-in holes. Perfect al dente every time and a huge time-saver, especially on electric cooktops. Visit www.tupperware.fr.
Expert tips courtesy of Thomas Feller, author of Microwave Cooking published by Hachette Pratique.
