Oh, the joy of cooking for my nearest and dearest! I can’t get enough of it. Seriously, few things make me happier than serving delicious, healthy morsels of heaven on a plate for all to enjoy. And when it comes to whipping up a fabulous breakfast, nothing beats mastering the elusive but ever-so-tantalizing microwave poached eggs. Who knew that the humble microwave could make such magic possible?!
Now, I’ve gotta confess, I wasn’t always the egg-xpecting aficionado I am today. In fact, truth be told, my first forays into the realm of microwave poached eggs were, well, a bit less than egg-straordinary. Let’s just say there were a few egg-splosions along the way (oopsies!).
But fear not, fellow food fanatics, for persistence truly does pay off! Soon enough, I cracked (or rather, pierced!) the code of perfect poaching. Did you catch that lil’ hint? That’s right! Rule numero uno of microwave poached eggs: Always give your egg a lil’ poke-a-roo with a toothpick or something before diving into the microwave maestro routine. Trust me on this one, folks, it’s a game changer.
Onto the process! Fill a microwave-safe mug or bowl about halfway up with cold water, ever-so-gently slide the egg into the watery abyss (sayonara, little eggy), and don’t forget to add a tiny splash of good ol’ distilled white vinegar to help that egg-white cling to the yolk like an overprotective mother.
Now, prepare yourself for the grand finale: The moment of truth, the microwave masterpiece! Pop that dandy concoction into the microwave and sit on tenterhooks while you await the forthcoming eggy delight. Timing will vary depending on your microwave’s power, but I typically set mine for about a minute and then – voilà! – the ultimate me moment: when the microwave door swings open, revealing, like a treasure chest, your microwave-poached eggy bounty, complete with its silky egg-white cape and runny yolk center. Bon appétit, my friends, you’ve earned it!
- Gather ingredients and equipment: 1 large egg, distilled white vinegar, a microwave-safe mug or small bowl, a toothpick or fork, a slotted spoon, and a plate with a paper towel.
- Fill the microwave-safe mug or small bowl about halfway with cold water.
- Crack the egg into a separate small dish or ramekin to ensure no shells make their way into the water.
- Add a splash (about half a teaspoon) of distilled white vinegar to the water in the microwave-safe mug or small bowl.
- Gently slide the egg from the separate dish into the water and vinegar mixture, being careful not to break the yolk.
- Pierce the egg yolk gently with a toothpick or fork to prevent any explosions during cooking.
- Place the mug or small bowl with the egg mixture in the microwave.
- Cook on high for about 1 minute; keep a close watch, as cooking times can vary depending on your microwave’s power.
- Check the egg for desired doneness by gently jiggling the mug or bowl; if the white is set but the yolk is still a bit wobbly, it’s ready. If not, microwave for additional 10-15 second intervals until the desired consistency is achieved.
- Carefully remove the mug or bowl from the microwave; watch out for hot surfaces.
- Use a slotted spoon to lift the poached egg out of the water, allowing any excess liquid to drain.
- Gently transfer the poached egg onto the plate with the paper towel to absorb any remaining water.
- Serve immediately, and enjoy your perfectly microwave-poached egg!
That was fresh!