I was 28 when I learned you could make scrambled eggs in a microwave. Twenty-eight years of dirtying a pan for something that takes two minutes in a mug. My college self would have been furious.

The microwave isn’t just a reheating box. It’s a steam cooker that happens to be in every kitchen. The trick is knowing which foods work and which turn into rubber.

What actually works

Scrambled eggs: two eggs, splash of milk, butter, salt. Whisk in a mug. Microwave 45 seconds, stir, another 30 seconds. They’ll be fluffier than stovetop because the steam puffs them. Stop when still slightly wet — carryover cooking finishes them.

What doesn’t work

Anything that needs browning. Microwaves cook by exciting water molecules — you’ll never get a sear. Chicken breast turns to rubber unless you’re very careful with timing and resting. Bread goes from soft to rock-hard in seconds because the microwave drives off moisture without creating a crust.

Cover everything. Loose plastic wrap, a plate on top of a bowl, a microwave-safe lid. The trapped steam is what cooks the food. Without it, everything dries out.