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You're one minute away from poached perfection.

Yes, making eggs on the stove is pretty simple, but the microwave can do the trick when you're without full kitchen, in a rush, or just feeling lazy. When we experimented with four different methods in the Good Housekeeping Test Kitchen, tasters in our blind test actually preferred the poached and hard-boiled eggs done in the microwave over the ones cooked on the stove!

Whether you're in the mood for scrambled, poached, sunny-side up, or hard-boiled, here's how to whip eggs any style with a few short zaps.

Compared to what you'd get from the stovetop, the microwave scramble tastes more like a broken-up omelet. They can soufflé up a bit, so you'll see a bigger volume too.

While the whites won't fully wrap themselves around the yolk like they would in a pot with the whirlpool method, our tasters preferred this microwave version because of its perfectly cooked texture.

This is the fasted method we tried, with less than a minute of cooking time.

TIP: Your yolk might look runny and undercooked, but cut into it and you'll probably find that it's done.

Another win for the microwave: Our tasters truthfully preferred these zapped eggs over traditional hard-boiled ones, praising the "fudgy yellow yolk." But note that you must use caution with this method. Make sure you reduce the microwave power to 50% when you cook the egg: The first time we tried this method, we used full power, and the egg exploded, which could cause injury.

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