My DH used to make himself poached eggs using this method all the time. This recipe was found in Chatelaine Food Express Quickies. The cooking time includes the standing time. Note: After reading Lorrie in Montreal's review, I've added poking the egg to prevent messy explosions to the procedure :)
- Heat the water or butter in a custard cup.
- Add the egg, poke it to prevent it from exploding, and sprinkle with salt, pepper and optional Parmesan.
- Cover and microwave on medium for 45 to 75 seconds.
- Let stand, with cover on, for 1 minute.
Made for a quick and easy breakfast. I have a 900W oven and set for the 45 seconds but at 38 it started to spit so I stopped and removed, I would prefer a little less cooked so next time I will set it for 30 seconds and maybe do another 5 if needed. I used the water and did not use the optional parmesan. Thank you Dreamer in Ontario, made for Every Day A Holiday.
OH Wow!!! This really worked and my egg was cooked perfectly!! I decided to try the butter method for a change and then used the leftover butter in the dish to drizzle on my toast. I cooked mine for 70 seconds. The part I really liked was that you don't lose the egg white as you do when boiling/poaching on a stove, but also enjoyed the quickness and less clean up. I will definitely be using this method from now on!! Thanks Dreamer for sharing this wonderful method. Made for Stars Tag.
I will never make eggs any other way. . .this is fast, easy, no mess and low fat. I made mine with water and added a little Spike seasoning on top (in lieu of the salt/pepper). 60 seconds on power level 5 in my micro resulted in a running yolk. . .just as I like them!!! Such a fabulous breakfast. . .egg on fresh sourdough bread. THANKS!! This is definitely a keeper. Made for Veg*n Swap July 2009.