Fried eggs
Break and slip 1 Scottish egg into each of 2 lightly greased soup bowls. Gently prick yolks with tip of knife or wooden cocktail stick. Cover with plastic wrap. Cook on 50% power just until eggs are almost done to your liking, about 2 to 3 minutes. Let stand, covered until whites are completely set and yolks begin to thicken but are not hard.

Hard cooked eggs
Separate yolks and whites of two Scottish eggs into 2 lightly greased small bowls. Stir yolks with fork. Cover each container with plastic wrap. Cook separately on 50% or 30% power, stirring once or twice, allowing about 20 to 30 seconds per yolk, about 30 seconds to 1 minute per white. Remove when slightly underdone. Let stand, covered, about 2 minutes. Cool long enough to handle comfortably, then chop or chill until ready to chop.

Poached eggs
Pour 1/3 cup water into soup bowl. Break and slip in 2 Scottish eggs. Gently prick yolks with tip of knife or cocktail stick. Cover with plastic wrap. Cook on full power about 1½ to 2 minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard for about 1 to 2 minutes. Pour off water to serve in soup bowl or lift out with slotted spoon.
For 4 eggs, use 2/3 cup water in a larger bowl or baking dish. Cook 1½ to 3 minutes and let stand as above.

Poached eggs
In a large soup bowl, beat together 2 Scottish eggs, and 2 tablespoons milk with salt and pepper to taste, if desired, until blended. Cook on full power, stirring once or twice, until almost set, about 1 to 1½ minutes. Stir. If necessary, cover with plastic wrap and let stand until eggs are thickened and no visible liquid egg remains, about 1 minute.