Creating the Ultimate Microwave Poached Egg - Ready in Just 60 Seconds

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Crafting the ideal poached egg has been a source of pride for me. It took numerous trials to refine my technique, but now I can confidently say that it yields perfect results every time. Traditionally, poaching eggs involves simmering them in water infused with a splash of vinegar until the whites are set and the yolk remains delightfully runny. While this method guarantees a delectable breakfast, it’s not always feasible when time is scarce. Thus, I’ve eagerly sought out easier alternatives to prepare my beloved morning meal.

Recently, I stumbled upon a poached egg hack that has revolutionized my breakfast routine: microwaving eggs for just about a minute. This method not only saves time but also simplifies cleanup. Here’s how to make a poached egg in a microwave.

The standard poaching technique entails cooking eggs in simmering water until they reach the desired consistency. However, for one or two eggs, the stovetop method can be cumbersome. Enter the microwave poaching method: crack an egg into a small dish, add water, and microwave for a minute or less. The result? A tender egg with a luscious yolk in a fraction of the time it takes to poach on the stove. Moreover, there’s no need for vinegar or worry about maintaining the egg’s shape during cooking. For optimal results, microwave one egg at a time to ensure even cooking.

To poach an egg in the microwave, all you need is a small bowl or ramekin and water. Follow these steps:

Crack the egg into the bowl or ramekin, ensuring it’s deep enough to hold the egg and water.
Pour water over the egg, submerging it by at least half an inch to an inch.
Microwave the egg for 35 seconds to 1 minute, adjusting the time based on factors such as microwave power, egg size, and water quantity.

My attempt at this hack yielded promising results. Using a small mug instead of a ramekin, I cracked the egg, filled the mug with water, and microwaved it for 45 seconds. While initially cloudy, the water cleared as the egg cooked. Although I had poured too much water, resulting in a slightly overcooked appearance, the taste was superb. The whites were perfectly set, and the yolk remained gloriously runny.

While this method limits you to cooking one egg at a time, its speed and convenience make it a winner for quick breakfasts. Though I’ll still resort to the traditional method for family gatherings, this microwave hack is unbeatable for busy mornings on the go!

_{Repurposed article originally published in First for Women}