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- 1 Cup water
- 1 egg
- 1 Teaspoon vinegar
Place water in a microwave-safe mug or small bowl. Microwave mug of water, uncovered, for 90 seconds on 100 percent power. Carefully remove mug from microwave and add vinegar. Carefully crack egg into mug. Place paper napkin over mug. Return mug to microwave and microwave for 35 seconds on 80 percent power. Holding slotted spoon over sink, carefully pour contents of mug over spoon, catching the egg on the spoon. Use the napkin to blot excess water from egg.
Calories Per Serving62
Folate equivalent (total)20µg5%
Microwave Poached Egg
Microwave poached egg is not only delicious, but it is by far, the healthiest method for cooking eggs. Because microwaving poached egg does not involve frying, you don’t need to add any fat to cook it in. Also, by microwave poaching the egg, there’s less exposure to heat which may destroy some of the eggs nutrients.
I decided to try cooking poached eggs in the microwave to see if it would be easier than cooking them in a saucepan. The first time I tried poaching eggs in a pot, the bubbling effect of the boiling water tore the egg to shreds. I was left with a soup of stringy, white strands of egg albumen which looked liked the aftermath of a mass marine-life mating frenzy.
Cooking poached egg in the microwave is very, very easy to get right. I was impressed with how tidy the end result was compared with the straggly looking saucepan method and I was extremely satisfied with the consistency and the taste. Follow these simple instructions to make yourself the best poached egg you’ve ever had using your microwave.
You want to poach the egg in the microwave for a minute. After one minute, check it&rsquos cooked. If it&rsquos not, pop the whole thing back in again for another 15 seconds. Check, then if it still needs more time, another 15 seconds ought to do it. When you take it out, be very careful as the whole lot will be very hot.
Et voila: the perfect poached egg with a runny yolk all done in the microwave!
But what if you need a load of poached eggs at once &ndash maybe you&rsquove got an entire football team coming round for brunch&hellip
Well, did you know that you can cook a whole load of poached eggs in the oven simply using a muffin tray?
Not all microwaves have the same wattage. This is why your microwave at home might take only two minutes to warm leftovers, but the one in the break room at work takes nearly four minutes. (Is there an unwritten rule that break room microwaves have to be slooooow?)
- You’ll need to experiment a little to see how long it takes to poach an egg in your microwave. You can start by looking for the wattage, if you like. Usually it’s found on the information panel on the back, though sometimes you can find it inside the microwave, or on the side of the door.
- I poached eggs in a 700-watt microwave, and it took about 70 seconds to have one with a runny yolk and set whites. An 800-watt microwave took about the same time. No matter what the wattage, use high power when you’re poaching your egg.
If you have a few imperfect eggs (overcooked, undercooked), don’t freak out. They’re only eggs, after all. When you get your egg the way you like, stick to that timing, but also keep using the same mug, if possible.
When the difference between a perfect-to-you poached egg and a disappointing poached egg can be 10 tiny seconds, it’s best to keep your variables constant.
The Easiest Way to Poach Eggs Is in the Microwave
When it comes to cooking eggs, most of us have mastered the basics: sunny-side-up, over-easy, scrambled. But when you&rsquore craving a perfect poached egg, with a just set, silky white and a soft, warm center, it&rsquos tempting to throw in the apron and the slotted spoon and let a professional handle your order. The poached egg is intimidating, and many of us who've tried to master the technique at home have been left with a mess of stringy egg strands floating in vinegary water. But you don&rsquot need to shell out $15 for a little eggy heaven courtesy of a professional chef anymore&mdashpoached eggs are actually completely within your easy reach. Making a poached egg at home is easy thanks to your loyal kitchen friend, the microwave. That&rsquos right: You can stop fretting about the size of the pot, the temperature of the water, or the merits of adding a splash of vinegar and just zap that egg instead. While the microwave hardly screams fine cuisine, it is in fact, the best way to make a consistently delicious poached egg. And the foolproof method is also much quicker than waiting for that water to come to a simmer. Besides, according to Bon Appétit, microwaving is the technique of choice for brunch restaurants like Jasper White&rsquos Summer Shack in Cambridge, Massachusetts. And if you think a poached egg only belongs on the breakfast table, think again. Eggs are basically condiments and can elevate any meal, from pancakes to burgers to salads. Microwaving poached eggs just makes this creative egg-eating a whole lot easier. In just a few minutes, you can even transform a sad weekday lunch into an impressive dish. Poach an egg in your office microwave and suddenly, ta-da! Your kale and lentil salad has just become bistro-worthy. And after all, there&rsquos no better protein boost than a healthy poached egg, prepared with no butter or oil. So how do you do it? Before we jump in, a caveat: microwaves, like snowflakes, are all different. You may need to adjust this recipe based on your microwave&rsquos wattage and taste preferences.
Poached Eggs (The Microwave Method)
- Fill a glass measuring cup with 1½ cups of water, 2 teaspoons of distilled white vinegar, and ¼ teaspoon of table salt.
- Microwave the mixture on high until it reaches a rolling boil. In my (admittedly older-model) microwave, this took a little more than 5 minutes.
- Remove the cup from the microwave and use a spoon to slowly stir the water in a circular motion. Gently crack an egg into the liquid and give it one more slow stir.
- Cover the cup with plastic wrap and let it stand for 4 minutes. Remove the egg with a slotted spoon let the water drip off and voilà.
This method hasn&rsquot failed me yet&mdashbut resist the urge to fuss with it too much. I tried cutting the time even further by adding boiling water from my electric kettle to the measuring cup the egg didn&rsquot set fully in 4 minutes. I suspect this is because not microwaving the cup itself means that the glass doesn&rsquot get hot enough to continue insulating the water and egg once they&rsquore at room temperature.
From start to finish, the microwave method poaches one egg in less than 10 minutes, and with just a single cup to clean up afterwards. Since learning this trick, I&rsquove stopped needing to haul out a large skillet to make a poached egg for one. And that means more delicious eggs&mdashnot just for breakfast.
How to Poach Eggs in the Microwave
If you&rsquove tried poaching an egg on the stove you know what it&rsquos like: you bring a pan of water to simmer, add a splash of vinegar, crack an egg on a saucer and then slip the egg into the liquid. Three minutes later you scoop the egg out of the water with a slotted spoon.
That&rsquos all there is to it in theory.
In reality, my eggs would turn into wispy things with overcooked yolks, so I usually wound up eating oatmeal instead. Not anymore!
Use a coffee mug, not a teacup. I&rsquove used both 6- and 8-oz mugs without problems, as well as 900 and 1200 watt microwaves.
You want enough water to cover the egg by 1 inch. It&rsquos important to leave a couple of empty inches above the water&rsquos surface in your mug. If you don&rsquot have that much room, use a bigger one.
Don&rsquot forget to poke a small hole in the yolk! Using the tip of a sharp knife or a toothpick to make a tiny hole in the yolk allows steam to escape and keeps your poached egg from superheating and exploding. Remember, you&rsquore just poking, not scrambling, so focus on piercing the &ldquoskin&rdquo of the yolk without jabbing too far into it.
Cover it. Use an actual saucer or plate on top to keep the heat and liquid in the mug. Paper towels or paper plates aren&rsquot heavy enough and will allow steam to escape, which prevents the water from reaching the temperature needed to poach the egg.
Check it carefully. Don&rsquot slosh the cup around when you check if the egg is done &mdash it&rsquos going to be steamy in there. If the whites are still runny, microwave it another 10 seconds and check again. Repeat until you&rsquore happy with how it looks.
Poached eggs are nice on toast, of course, and you can&rsquot make Eggs Benedict without them. But there are many other ways to enjoy them.
How To Make Poached Eggs In Microwave Review
How To Make Poached Eggs In Microwave. Huge caveat, before you try this: Add the water to the mug and then crack the egg into the water.
how to make poached eggs in microwave, Image source from www.pinterest.com
Then, break the egg into the bowl and add ⅓ cup of water to the bowl. Top a green salad with a poached egg to turn it into a meal.
How To Poach An Egg In The Microwave Poached Eggs Food
Make sure the egg doesn’t break, or this won’t work. How do you make a poached egg in the microwave?
How to poach an egg in the microwave recipe the ojays. Huge caveat, before you try this:
Microwave poached eggs recipe egg food and brunch. Add the water to the mug and then crack the egg into the water.
How to make poached eggs in the microwave easy and simple. Then, break the egg into the bowl and add ⅓ cup of water to the bowl.
Poached eggs in the microwave recipe poached eggs. Top a green salad with a poached egg to turn it into a meal.
Heres how to make a perfect poached egg in one minute in. Make sure the egg doesn’t break, or this won’t work.
Poached eggs in the microwave recipe poached eggs. How do you make a poached egg in the microwave?
Cook the eggs on a high setting for 15 seconds. Carefully lift the poacher cover and check to see that the eggs are mostly solid but still slightly underdone, then quickly close the cover to keep steam inside. Because every microwave has its own wattage and heat settings, you may need to extend the cooking time by another 15 seconds if you find the eggs aren't mostly cooked after the first 15-second interval.
Allow the eggs to steam with the poacher cover closed for 30 seconds after the cooking phase is complete.
For Perfectly Poached Eggs, the Microwave is Your Friend
Chefs have long geeked out on the details of poaching eggs: the size of the pot, the temperature and amount of water, and the pros and cons of adding a dash of vinegar or salt. When I worked the line at Jasper White's Summer Shack in Cambridge, Massachusetts, we made poached eggs to order in the microwave. The technique yields perfect silky, firm whites and runny, warm yolks every time.
To replicate this restaurant trick at home, fill a 1-cup microwaveable bowl or teacup with 1/2 cup water. Gently crack an egg into the water, making sure it's completely submerged. Cover with a saucer and microwave on high for about 1 minute, or until the white is set but the yolk is still runny. Use a slotted spoon to transfer the egg to a plate.