College Cooking: Dorm Edition

Words and photos by Franki Hanke

Ding-ding-ding! The competition starts with the chiming of the show’s trademarked sound. The competitors, practiced chefs, spin around to see their challenge kitchen and find their materials. The kitchen is stripped bare. No chef’s knives are mounted on magnetic strips. No ovens sit waiting to flicker to life. Even the countertops have been carted away save for a single table in the center of the room and a microwave.

Welcome to College Cooking: Dorm Edition.

The challenge of cooking in dorms is limiting, but doing so in a vaguely healthy way that tastes fresh and homemade is a whole other level. However, it’s possible.

Fluffy Scrambled Eggs

If there’s access to a stove, basic eggs become a stand-by because the ingredients are (shockingly) available in the C-Store, but what if you don’t want to put pants on to leave the dorm? Scrambled eggs in the microwave.

Use a microwave-safe mug and two tablespoons of milk to every two eggs. Season with salt and pepper (and anything else you’d like). Microwave in 30-45 second intervals and mix in-between while the eggs remain runny. Once they are cooked, they will have visibly puffed up into a fluffy form in the shape of the mug.

Top with some cheese or salsa and enjoy some intensely fluffy eggs in under five minutes!

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How to poach an egg in the microwave

It is possible to poach an egg in the microwave too, but it takes a bit more experimentation to get the perfect cook. Mastering the times on your microwave can take your no-cook recipes like avocado toast to the next level with a warm egg on top.

To do this, fill a mug partway (about a third) with water. Add a splash of vinegar if you keep it around as it helps the egg white set-up. Then, carefully crack the egg into the water. Do it as close to the water as possible to avoid breakage. Cover with a lid or a microwave safe plate and microwave for 45 seconds to a minute before checking. Then, shorten cooking time to 10-20 seconds, checking in between.

Keep in mind with this method, the yolk cooks faster than the white of the egg so if the yolk consistency matters more, watch carefully and pull the egg when the yolk is cooked to your preference. The uncooked white will likely pull off and stay in the water mixture.

Customizable Rice Bowl

This is my go-to. It’s easy to customize what goes in it based on what’s lying around or what you like best, plus it tastes intensely un-microwaved!

The only requirement is the microwavable rice bag, and the toppings are as variable as individuals. If you have access to a shared stovetop, then the options expand (from an egg on top to cooking more ingredients), but to stick to microwave-only, try these combinations.

The Basic:

Rice Pack, Lemon Juice, Spinach, Avocado (sprinkled with salt), Sweet Potato, Feta Crumbles

The Caprese:

Rice Pack, Lemon Juice, Spinach, Basil Leaves, Cherry Tomatoes, Mozzarella Ball (or slices), Balsamic Drizzle

The Comforter:

Rice Pack, Petit Potatoes, Butter, Kale, Sliced Pre-cooked Sausage

How to cook potatoes in the microwave:

Clean your potato (and peel if you’d like).

Stab some air holes with a fork or knife.

Soak a washcloth through with water. Do not wring out. Wrap the potato in the wet cloth and place in a bowl. Allow additional water to pool in bowl.

Microwave for five minutes.

Turn over. Test firmness of the potato with a poke. If it remains hard, repeat microwave cook.

Shakshuka-in-a-Flash!

The problem with so many easy dinners is that they stay blandly centered on the same flavor realm. A dish like shakshuka changes that! The name of the dish translates along the lines of "all mixed up," which is a fair depiction of this dish: eggs poached in a tomato-based stew. Its origin is traced to various regions depending on the historian, but it's very well known in Israel.

However, like many dishes, this one has similar variations in every cuisine that follow the same concept of eggs cracked into a base: huevos rancheros, ova'mpriatorio, or pisto manchego from Mexican, Italian, and Spanish cuisines respectively, so don't be afraid to play with the form or flavor profile.

This dish is customizable and relies on whatever seasoning you want to add. If you don’t want to buy ten canisters of seasoning in quantities you’ll never use in a dorm, stop by Whole Foods where they have self service, custom-quantity seasoning so you can get just the amounts you want (or a pre-made blend).

To make this, fill a low-sided bowl with marinara sauce (or another tomato base) and season. Try adding chickpeas for more substance. For seasoning, at the bare minimum, include salt and pepper. Otherwise, from there it’s really versatile.

Try adding red pepper flakes or chili powder for some spice. Then, if you want more flavor, try adding cumin, paprika, garlic, and onion. If you’re like me, you’ll layer on some Italian seasoning (oregano, thyme, and basil). Basically, with such a simple base, you can layer on any combination of seasoning you have on hand (or like best!).

Then, make a small divot and crack an egg into it. Give the yolk a small poke to avoid bursting, cover with a wet paper towel, and cook for a minute. After a minute, check the yolk’s done-ness. The more sauce in the bottom, the longer the yolk will take. Cook until the egg is at your preferred done-ness.

Top with feta cheese, cubed avocado, or anything else you’d like. Then, enjoy with a fork or scoop up with a soft baguette.

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How to cook leafy greens in the microwave

Clean your greens and cut/rip them into halves or smaller.A

dd all your greens to a bowl (or plate).

Squeeze a lemon (or water) over the top — only need a small amount.

Steam for 20 seconds at a time and stir so there’s no extreme wilting in one spot. Done!

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