Microwave Poached Eggs (Bon Appetit Magazine)

"This method is as effective as poaching eggs on the stove; but it is a good deal faster, and the cleanup is MUCH easier! I heard about this on "Food for Thought" on NPR last week (one of the hosts mentioned that she had read about this technique in the April issue of Bon Appetit Magazine). I decided to try it-- it works! Read More http://www.bonappetit.com/blogsandforums/blogs/badaily/2011/04/how-to-poach-eggs-in-the-microwave.html#ixzz1Lm4NMr7d [April 20, 2011 / Posted by Mary-Frances Heck]"
Microwave Poached Eggs (Bon Appetit Magazine) created by Baby Kato
Ready In:
1 poached egg on toast




  • Fill a 1-cup (or larger) bowl (or mug) with 1/2 cup of water.
  • Add a pinch of salt to the water if you like.
  • Crack an egg into the bowl; make sure the egg is completely submerged.
  • Cover the top of the bowl with a small plate or saucer.
  • Microwave on HIGH power for 1 minute.
  • Remove from microwave and check to see if white of the egg is firm.
  • If the egg white or the yolk needs more cooking, re-cover the bowl and microwave on HIGH for another 15 seconds.*.
  • Using a slotted serving spoon or large fork, carefully transfer the egg to your toast, your plate, etc., and sprinkle with sea salt and freshly ground black pepper, to taste.
  • *Please note that microwave cooking times will vary.When I make this, I take the egg out after 1 minute on HIGH and flip it over in the bowl, re-cover, and cook on HIGH for another 15 seconds.

Join The Conversation

sort by:
  1. teresajoan63
    I solved overcooked yolk problem by removing it from the white. Cook the white as directed. Remove white from the water and add yolk. Pierce with a toothpick. Microwave yolk for 18-20 seconds. Perfectly liquid gold for your toast.
  2. rebecca.james
    I did everything as instructed and the egg blew up at around 55 seconds! Be warned - having read the other comments, only one other person has experience this. Does everyone else piece the yolk first to prevent this happening? I'm scared to try again!
  3. Randy Bobandy
    My microwave is only 700w so I found the perfect time for me in a normal sized bowl is 2mins, turn egg, another 45 seconds, perfect!
  4. Mary Ann Nelson E.
    I have used this method a number of times since I first read it. The timing varies by microwave oven and by egg, because every egg is not the same size. I like the yolks to be runny and the whites completely cooked, which is a perfection that hasn't quite happened, but close enough that I continue to prepare eggs this way. The shape of the mug makes a difference too. I like the result better in a mug that doesn't have completely vertical sides, but is rounded at the bottom to a narrower base. Puncturing the yolk is advisable. If you don't puncture the yolk, I've had only a small hole explode out of the yolk, but it propelled the entire egg out of the mug. That was the first and only time I forgot to cover the mug. The yolk doesn't run out as the egg cooks when you puncture it before cooking. I use the tip of a sharp knife or the tines of a fork. Use a saucer or small dessert or salad dish as a cover, particularly if you don't puncture the yolk. You can hear the egg hit the lid if/when it explodes. The entire yolk doesn't explode, only a small hole will be visible and the yolk itself appears intact, but the force against the cover rocks it. Use a slotted spoon to remove the egg from the mug.
  5. Mary Ann Nelson E.
    I don't put any seasonings on the egg before cooking. I have learned by experience you need to puncture the yolk. Don't worry about the yolk running out while cooking, because it won't and you can still get a nice, runny yolk in the cooked egg. I use the tines of a fork or the tip of a sharp knife.



Find More Recipes