Composting is a bit of an art and can become an obsession! Putting cooked food in compost is ok for making good compost, but it encourages rats, so best not to. To achieve the best compost have layers of green and brown. Green being plants e.g. weeds, grass cuttings (soft plants) and brown being chopped up brambles & other hard stemmed plants, and shredded paper & cardboard but not too much per layer. Scrap uncooked food from the kitchen can be classed as either the green or the brown layer, but if that's all you ever put in the compost you'll end up with slime. Aim for crumbly dark brown earth like substance which feels clean in your hands and clean to smell. Each time you add a layer give it a watering, don't let it dry out completely. Turn the compost e.g. turn it with a shovel or lift it out and into another bin, every few months. Leave for at least 6-12 months before using. Have a few bins on 3 month availability if you have the space for them, so you always have enough. And remember, compost needs insects working away in it, so stand your compost bin on top of earth not concrete or tiles and don't disturb it too much until you need to turn it.

Teresa, I know you asked for ways to microwave an egg, Out of the shell. So this is probably not of any help to you. But I thought I'd add it anyway. I, too, like my eggs with a soft, even runny, yolk. But boiled. I have a handy lttle egg cooker that I got in Walmart, several years ago. It is plastic of some sort, egg shaped. You fill the bottom with water to a certain level (marked), put in the aluminum insert, Stand one to four eggs on it, put the top half of the 'egg' on, And mmicrowave, on high, For the number of minutes it says for the degree of doneness you want. Let it stand for a bit, and remove eggs to cold water. When slightly cooled to touch, Peel & eat. It may take a bit of experimenting with different egg sizes, And different microwaves, But after that, A perfetly done (boiled) egg, Perfect for dipping, Every time! Rusty Here is a link that might be useful: Microwave egg cooker

If you're not looking to completely eliminate the egg yolks, just reduce your intake, you could try scrambling 2-3 egg whites with 1 egg yolk. That way you get something that looks and acts more like whole eggs but has significantly decreased cholesterol etc. I've done that for so long that my picky DH has even come to like it that way! :P As for me, I beat egg whites with a little water and dump in a non-stick pan over "just above medium" heat. Then I just add salt and pepper and flip over when set. I don't mind if they brown a little bit and would prefer for them to be completely set than at all soupy. YMMV.

I'm just posting my results in case anyone else comes across this--to prevent anyone from making the same mistake I did. Azzalea wrote: I think 3 dozen is too many to cook in one pot. It takes so long for the water to come up to a simmer, that it throws your cooking time off. Better to do 1- 1.5 at a time. She was right. But they were already cooking by the time I read that. I soaked them all in a pan in vinegar/water. They covered the bottom plus some on a second layer. Since that's the way smaller batches usually are I added salt and boiled them all together. They did take a long time to boil, and stuck to the shells. Sunday AM I boiled another doz. especially to use at the table. They were going to 4 different houses after Easter dinner so no problem getting used up quickly.