A recently concluded project by the Eggcelerator Lab™ established by the American Egg Board has developed a concept to cook eggs using microwave heating.  A patent has been filed for the device that is undergoing improvement.

The purpose of the Eggcelerator Lab™ is to develop opportunities to market shell eggs and egg products thereby encouraging consumption.

Obviously, the system using microwave energy should be designed to destroy any potentially pathogenic bacteria. This is a major concern in preventing Salmonella infection in both domestic and commercial kitchens. This requires an internal yolk temperature of 165F for at least 30 seconds.  Microwave heating has previously been associated with inadequate cooking of processed meat products resulting in Salmonella infection among consumers.