Five foods not to microwave, expert Amanda Holtzer

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

While it’s tempting to rely on the microwave to reheat these leftovers, food experts say that may not be the best move to make.

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

Besides, microwaved food doesn’t always taste good. Leftovers can be dried or overcooked.

Food experts weighed in with original thoughts for Fox News Digital on when to skip peak-hour microwave reheating — and which foods you should avoid reheating this way.

Some of these may be surprising.

1. Boiled eggs

Hard-boiled eggs, known as protein powerhouses, are a smart, on-the-go snack.

However, food experts suggest eating them cold rather than using a microwave to remove the cold.

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

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

2. Foods 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 degrades and is destroyed,” she said.

Foods rich in vitamin C include broccoli, bell 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 perspective, reheating chicken is usually perfectly safe, Holtzer said.

“However, from a quality control perspective, I would recommend against reheating the chicken,” she said.

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

“Then, when it’s reheated, any moisture that was in the chicken evaporates, leaving you with chicken that has flavor and texture.”

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

4. Seafood

Heating seafood is not a good option, Holtzer said.

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

“The high heat from a 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 it doesn’t get any better for seafood production.

“Seafood is an absolute no-go for me,” Nuetzi told Fox News Digital. “It’s really hard to rehydrate any seafood without suffering some negative effects, but heating seafood in the microwave in particular will dry it out.”

5. Steak

If you have some leftover steak from a night at a nice restaurant and want to reheat it in the microwave the next day, you won’t enjoy the same gourmet experience on day two or three, experts say.

“Reheating steak can cause it to lose its texture and tender flavor as the extra heat tends to dry out the meat and make it tough,” Nuetzi said.

“Furthermore, reheating often results in an uneven temperature. Parts of the steak can be overcooked while others remain cold.”