Microwave missteps: 5 foods you should never reheat and why

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Microwaves cook food unevenly, leaving behind «cold spots» where harmful bacteria can survive, says Michigan State University. These cold spots can allow bacteria to linger, even after you’ve reheated your food, potentially leading to foodborne illnesses. Additionally, microwaving food often results in dry or overcooked leftovers, taking away the taste and texture you originally enjoyed.

So, what should you avoid reheating in the microwave? Experts weigh in.

1. Hard-Boiled Eggs: A Potential Hazard

Hard-boiled eggs are a healthy, portable snack, but food experts warn against microwaving them. “Never microwave a hard-boiled egg,” says Amanda Holtzer, a registered dietitian from Nutley, New Jersey. Microwaving can cause pressure to build up inside the egg white, leading to an eruption when cut into. Not only can this happen on your plate, but it could even be dangerous if the egg bursts in your mouth. For the safest option, enjoy your hard-boiled eggs cold instead.

2. Vitamin C-Rich Foods: Preserve the Nutrients

Foods high in vitamin C, such as broccoli, bell peppers, and leafy greens, are best consumed raw when possible. Holtzer explains that vitamin C is highly sensitive to heat and can degrade quickly