Microwave Poached Eggs (Bon Appetit Magazine)

Submitted by FattyFat

"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]"

 

• Ready In: 2mins
• Ingredients: 5
• Yields: 1 poached egg on toast
• Serves: 1

ingredients

• 1⁄2 cup water
• 1 pinch salt (optional)
• 1 egg
• 1 pinch sea salt (to taste)
• 1 pinch fresh ground black pepper (to taste)

directions

1. Fill a 1-cup (or larger) bowl (or mug) with 1/2 cup of water.
2. Add a pinch of salt to the water if you like.
3. Crack an egg into the bowl; make sure the egg is completely submerged.
4. Cover the top of the bowl with a small plate or saucer.
5. Microwave on HIGH power for 1 minute.
6. Remove from microwave and check to see if white of the egg is firm.
7. If the egg white or the yolk needs more cooking, re-cover the bowl and microwave on HIGH for another 15 seconds.*.
8. 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.
9. *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.

Reviews

[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.

 

[pillowtrot]

Game. Changer. I love poached eggs but never could make them right. This simple microwave method yielded a perfect poached egg on the first try. As others have mentioned, you simply need to experiment with the cooking time to get the egg just the way you want it, but it's a solid recipe.

 

[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!

 

[apricey2501]

My egg turned out very well for a first attempt. Next time I will cook it for about 10 seconds less.

 

[Anonymous]

This was so simple and easy clean up as others mentioned - so excited to have a new trick to get a protein fix just the way I enjoy it!