On Thu, 29 Aug 2019 16:53:20 -0700 (PDT), A Moose in Love wrote:

> Apparently

Apparently? By this do you mean that you are passing on hearsay advice
without even trying it once?

In any case, I don't 'fish' shell fragments out with my finger. I just
press my finger onto the shell fragment to push it against the bowl bottom,
then slide it out.

A have also divined (& verified) an easy way to make SSU eggs in my
microwave. Grease (butter) a saucer. Make sure that the saucer has a
yolk-sized depression in the centre. Usually this is intended to fit the
bottom of a matching teacup, but in our case it is to localize the yolk in
the centre of the microwave field and ensure that lateral components of the
electromagnetic field must pass through the albumen (egg white) first,
because the white are up *higher* than the yolk and thus provide 'shading'
of the microwaves.

Use 50% power for 2 minutes, or 100% for a minute if you feel adventurous,
because depending on your particular field geometry and the size &
temperature of the eggs, you might experience superheating & subsequent
uncontained albumen failure.

And of course, it might not work if your oven is designed to bring the
waves in vertically instead of horizontally. In this case, the yolk will
overcook and the whites will remain clear.