Theoretical and experimental study of cooking regions for shell eggs in a domestic Microwave oven

Microwave heating has been considered for in-shell egg cooking without explosions. Locations inside Microwave oven cavity suitable for cooking eggs without explosions in a domestic microwave oven working at 2450 MHz were identified. By operating the oven at different powers and time interval the level of cooking was monitored. The spots where the albumen got cooked fast and started to splatter was noted as high energy points. The spots where the albumin got less cooked were marked as points of low energy. Next a full egg with shell was placed at the low energy point and the oven is operated at 40% power for 2 minutes. The egg was found well cooked and there was no explosion.