Microwave Poached Eggs Recipe
Introduction
Poached eggs are a breakfast classic, but they can be tricky to make on the stove. This microwave poached egg method is quick and foolproof, delivering tender whites and perfectly runny yolks in just minutes.
Ingredients
- 1 large egg, straight from the refrigerator
- 1/4 cup water
- Salt and pepper, for serving
Instructions
- Step 1: Pour 1/4 cup water into an 8-ounce glass measuring cup or a sturdy microwave-safe mug.
- Step 2: Microwave the water on high power for 30 seconds to 1 minute, until it is steaming but not rapidly boiling.
- Step 3: Crack the egg gently into the water. Using a toothpick, carefully pierce the yolk without breaking it.
- Step 4: Cover the cup or mug with plastic wrap or a small microwave-safe saucer to trap steam.
- Step 5: Microwave on high for 35 seconds to cook the egg whites while keeping the yolk runny.
- Step 6: Use a spoon or fork to lift the poached egg out of the water. Let it drain on stale bread or a paper towel.
- Step 7: Transfer the egg to a serving plate, season with salt and pepper, and enjoy immediately.
Tips & Variations
- Use an egg straight from the fridge for better shape and texture.
- If you like firmer yolks, microwave for an additional 5-10 seconds.
- Try adding a splash of vinegar to the water to help the egg whites set more firmly.
- Serve on toasted bread with avocado or smoked salmon for a tasty variation.
Storage
Poached eggs are best enjoyed immediately. If needed, store cooled eggs in an airtight container in the refrigerator for up to 1 day. Reheat gently in the microwave for 10-15 seconds, but be aware the texture may change.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different size egg?
Large eggs work best for timing, but if you use medium or extra-large eggs, adjust the microwave time slightly to avoid over- or under-cooking.
Is it safe to microwave eggs in water?
Yes, as long as you cover the container to trap steam and avoid rapid boiling, microwaving eggs in water is safe and yields good results.
PrintMicrowave Poached Eggs Recipe
A quick and easy method to prepare perfectly poached eggs using a microwave. This recipe allows you to enjoy tender, runny eggs without the need for stovetop poaching, making it ideal for busy mornings or limited kitchen setups.
- Prep Time: 2 minutes
- Cook Time: 1 minute 35 seconds
- Total Time: 3 minutes 35 seconds
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Microwaving
- Cuisine: American
- Diet: Low Fat
Ingredients
Ingredients
- 1 large egg, straight from the refrigerator
- 1/4 cup water
- Salt and pepper, for serving
Instructions
- Microwave the water: Place 1/4 cup of water in an 8-ounce glass measuring cup or a sturdy, microwave-safe mug. Microwave on high power for 30 seconds to 1 minute until the water is steaming but not rapidly boiling.
- Add the egg and pierce the yolk: Crack the egg directly into the hot water. Gently insert a toothpick into the yolk to pierce it, ensuring it stays intact to prevent explosion during cooking. Cover the measuring cup or mug with plastic wrap or use a microwave-safe saucer to cover if using a mug.
- Microwave the egg: Microwave the covered cup on high power for an additional 35 seconds. This will cook the egg white while keeping the yolk soft and runny.
- Drain and serve: Carefully lift the egg out of the water with a spoon or fork, placing it on a slice of stale bread or a paper towel to drain excess water. Season with salt and pepper to taste and serve immediately.
Notes
- Use a fresh, cold egg straight from the refrigerator for best results.
- Be cautious when removing the plastic wrap or cover as steam will be hot.
- Microwave times may vary based on your appliance’s wattage; adjust the cooking time slightly if needed.
- Consider using stale bread to avoid sogginess when serving the poached egg.
Keywords: microwave poached eggs, quick poached eggs, easy breakfast eggs, microwave egg recipe, poached eggs
