Microwave Poached Eggs

"I have been poaching eggs in the microwave for many years. For me this is the best way to prepare poached eggs for 2. It is quick, easy and almost foolproof. Please make sure you use a toothpick to pierce the yolk before cooking or it will explode!"
 
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photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Amir B. photo by Amir B.
photo by Darla B. photo by Darla B.
photo by mommyluvs2cook photo by mommyluvs2cook
photo by Darla B. photo by Darla B.
Ready In:
6mins
Ingredients:
4
Serves:
1
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ingredients

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directions

  • Add the water and white vinegar to a 6 ounce custard cup.
  • Break egg into cup, pierce egg yolk with toothpick, and cover dish loosely with plastic wrap.
  • Place in microwave and cook for 1 minute or until desired doneness.
  • You may need to experiment with cooking times based on the wattage of your microwave and taste preference.
  • Immediately remove egg from hot water with a slotted spoon as it will continue to cook.
  • Serve with salt and pepper to taste.

Questions & Replies

  1. What it the purpose of the vinegar?
     
  2. I have found while doing my own experimentation, if you use a teacup, and just 1/4 cup of water, just enough to cover the egg once added to the teacup you can get your egg the way you like it in 30 - 40 seconds or so ( 1100 watt Microwave). The size of the bottom of the teacup and the sloping sides makes for a nice compact and uniform egg white, which also helps you judge doneness and also helps keep the yolk centered .
     
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Reviews

  1. So you may want to mention what happens if you forget to pierce the yolk.......the egg explodes all over the microwave in millions of teeny tiny bits. Next time I will follow every step!
     
  2. After 2 dozen trial and error eggs with differing times and power settings, I finally have it down to a consistent method.<br/><br/>1 cup water in a pyrex measuring cup, splash of white vinegar, microwave on high for about 2:30 -3:00 (until just boiling). While it's heating, crack an egg in a small bowl. As soon as it reaches a boil, open up the microwave and gently pour the egg into the water from the small bowl (no need to pierce the yolk as this is a verrry gentle method, also, don't stir it). <br/><br/>Set 4 minutes on the microwave, then set it to 10% power (this is IMPORTANT) and hit start. (No need to cover as well, you are just keeping the water well below a boil). At the end of 4 minutes, with a spoon, flip the egg while still in the water (the egg should be a little white pouch). This flipping ensures the bottom of the egg that was touching the glass is set. <br/><br/>Let it set for about 30 seconds, then drain while holding the egg in the pyrex with the spoon. Pour the egg out on to a paper towel, dry, then plate. When it is served, cut into, and runny, then salt and pepper to taste...<br/><br/>Easy, almost foolproof, (non-explosive), works every time now, you may need to adjust your power setting up if it is not working for you, but after 1-2 egg runs, you will have it down...<br/><br/>(I didn't want to post this as a new recipe because this recipe by Paula G inspired me to experiment because my wife LOVES poached eggs, but never wanted to take the time to make them)
     
  3. I'm going to try this again. Today, I cooked for 1 minute, and the egg white wasn't formed at all, still floating in strands in the water. So I added 30 seconds, and then my yolk was cooked solid. So I will try a minute and 10 seconds, and maybe and 3 seconds at a time. I didn't take a pic, because I didn't feel the results were optimum. I think this is a great idea and I will try it again. Thanks for sharing!
     
  4. I used a 2 cup glass measuring cup, poked the yolks and the egg still wanted to pop. So I put a dash of salt in with the water and vinegar and that did the trick. I cooked mine for one minute then added 10 second increments until the yolk was set the way we like. Mine was set, firm but still a little runny at 1:10 and firm at 1:20
     
  5. This turned out great, so simple and fast. The timing of one minute was perfect for my microwave.<br/>Clean-up's a breeze.
     
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Tweaks

  1. I use a mug, filled 1/3 the way with water with around a tsp of vinegar. I didnt cover in plastic wrap, then pierced with a knife for a larger/cleaner cut in the yolk (none should escape when this is done) Put on full power for around two minutes instead of 1 and then drained using a strainer. Tiny pit of still non cooked white remedies by putting back in without water till cooked :)
     
  2. It doesn't get any easier than this! I took the suggestions of others and I cooked my eggs for 45 seconds and let set for 5 seconds because I like the whites set and the yolks runny. I love poached eggs on a spinach salad and I've been using Tarragon Wine Vinegar instead of white vinegar w/ great results-delicious! Thank you for a great recipe!!!
     
  3. Thanks Paula, for a twist; instead of poached. Porcelain bowl or french crock bowl. Butter or spray nonstick, onions chopped and any other wet veg. Drop as many eggs no more than 3. coat top of eggs any sauces and spices. Layer top with any cheeses enough to trap the POP(no piercing). Use a porcelain small plate, with or without parchment paper, upside down. Cook at 1:30 min segments pausing, wait 10 sec for no noise. Careful hot steamy and wet. and check and restart. 'Poached Omelet, any way you like'. p.s. after 2 times- 1:30 min segments, go to 30 secs there out. spoon bump to check firmness.
     

RECIPE SUBMITTED BY

I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called. Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com. Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net. Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
 
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