Shelled or unshelled, when a hard-boiled egg is cooked in a microwave, the moisture inside creates an extreme steam buildup, like a miniature pressure cooker, to the point where the egg can explode!
Next on the list of foods you should never microwave are processed meats, which often contain chemicals and preservatives that extend their shelf lives.
The most important thing to realize about microwaves is that their heat does not always kill bacteria, because microwaves heat from the outside in instead of the inside out.
If you want to save your celery, kale, or spinach to eat later as leftovers, plan to reheat them in a conventional oven rather than a microwave.
The same chemical conversion that happens to spinach holds true for reheating nitrate-rich beets and turnips! Good thing they’re just as delicious cold.
Microwaved grapes won’t make raisins, but they will make plasma, which is a form of matter that’s created when gas is ionized and lets electricity flow.