Poach an Egg for Breakfast
Microwave Poached Eggs A tasty and quick way to start the day they are full of protein Remember let refrigerated eggs reach room temperature before poaching
Microwave Poached Eggs
Preperation:1 mins Cook: 2 mins Total:3 mins Serving:1 serving
A perfectly poached egg should have a runny yolk with an opaque white. The key to this recipe is to make sure you do not overcook the eggs. Microwaves today are so powerful that cooking times may be significantly shorter and can vary greatly. Play around with this recipe a few times to nail down the perfect cooking time.
Serve these eggs on toast with chopped fresh herbs, on ideally brown bread with hollandaise sauce, or on salads or hash. Try adding a poached egg to a bowl of soup or even on top of pizza.
Microwave Poached Eggs Ingredients
- 1/2 cup water cold
- 1 large eggs
- Salt Pepper to taste
- Freshly ground black pepper to taste?
Fill a microwave-safe coffee cup, glass, or microwave-safe liquid measuring cup with 1/2 cup of cold tap water.
Crack 1 egg into the cup.
Place a saucer on top of the cup so that it covers the opening completely.
Microwave on high for 30 seconds and then see if the egg white is cooked through. If not, continue to microwave in 10-second increments.
Wait several seconds before removing the lid as steam can escape quickly and powerfully, even after a very short amount of cooking time.
Microwaving your egg too quickly or for too long can cause it to violently explode.
As heat builds up in the egg, it produces steam and an explosion occurs when that steam can’t release fast enough.
If you’re really not sure of the strength of your microwave, err on the side of caution and only microwave the egg for 15 or 20 seconds to start, and then microwave it in five-second increments thereafter.
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