Think carefully before heating eggs and 4 other foods in the microwave

Leftovers can be perfect for easy-to-plan lunches, afternoon snacks, late-night snacks — or all of the above.

Although it is tempting to rely on the microwave oven heating these residues, food experts say that may not be the best move.

Microwave ovens can cook food unevenly and leave “cold spots,” allowing harmful bacteria to survive during the heating process, according to Michigan State University.

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In addition, heated microwave food it doesn’t always taste good. Leftovers can become dry or overcooked.

Food experts shared original thoughts with Fox News Digital about when to skip reheating in the microwave at peak times — and which foods to avoid reheating this way.

Some of them might be surprising.

1. Hard-boiled eggs

Known as a source of protein, hard-boiled eggs are a smart and portable snack. However, food experts suggest eating them cold rather than microwaving them to remove the chill.

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“Never microwave a hard-boiled egg,” said Amanda Holtzer, a registered dietitian in Nutley, New Jersey. “This causes steam and pressure to build up egg white — and can lead to an eruption when the egg is cut.”

“This eruption can happen in the microwave, on your plate or, more frighteningly, in your mouth when you bite into an egg,” Holtzer told Fox News Digital.

2. Food rich in vitamin C

Because vitamin C is a water-soluble vitamin that is very sensitive to heat, skip microwaving foods that are rich in this vitamin, Holtzer said.

“When exposed to heat, vitamin C breaks down and is destroyed,” she said.

Foods rich in vitamin C include broccoli, peppers, berries and leafy greens.

“To maintain the integrity of the vitamin C in these foods, I recommend consuming them raw as often as possible,” Holtzer said.

3. Chicken

From a food safety In perspective, reheating chicken is usually perfectly safe, Holtzer said.

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“However, from a quality control perspective, I would recommend not reheating the chicken,” she said.

“When chicken is stored in the refrigerator after cooking, the fat in the meat can oxidize, which can change the chemical structure of the chicken and thus the flavor.”

“Then, when it’s reheated, all the moisture that was in the chicken evaporates, leaving you with chicken that has both a bad taste and texture.”

Instead, with leftover chicken, Holtzer suggested repurposing it into a recipe that doesn’t require reheating, such as chicken salad sandwich or wrap.

4. Seafood

Reheating seafood is not a good catch, Holtzer said.

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“Fish is a food that I recommend not reheating at all,” she said.

“The high heat from the microwave can cause the moisture in the fish to evaporate quickly, which can cause a very dry, rubbery texture.”

From a culinary perspective, Jim Nuetzi, corporate executive chef for Valor Hospitality in Atlanta, Georgia, agreed that nuclear seafood won’t get the best results.

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“Seafood is an absolute no-no for me,” Nuetzi told Fox News Digital. “It’s really hard to reheat any seafood without ill effects, but reheating seafood they will specially dehydrate it in the microwave.”

5. Steak

If you have some steak left over from an evening out at a nice restaurant and you want to reheat it in the microwave the next day, you won’t enjoy the same gourmet experience the second or third day, experts say.

“Heating a steak can cause a loss of tender texture and flavor because the extra heat dries out the meat and makes it tough,” Nuetzi said.

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“Also, reheating often results in uneven temperature. Parts steak may become overcooked while others remain cold.”