I probably under use my Microwave, and every now and then I’m astounded by how well it works on some items. Poached Eggs are one of those items.
While I’ve poached eggs for years in simmering water, I have to admit that they always turn out better in the microwave.
Poached eggs in the microwave take about a minute per egg, so one can turn out several in less than the amount of time it takes to bring water up to a simmer and poach them the old-fashioned way.
Microwave Poached Eggs
- 1 egg
- 1/3 cup cold (from the tap) water
- 1/4 teaspoon vinegar
Place water and vinegar in a microwave safe container – I like a Pyrex measuring cup, but a mug, glass or bowl works well, too, as long as the egg is covered with water. This may affect timing.
Gently crack egg and add the egg to the container. Loosely cover with a saucer. Microwave on high for approximately 50 seconds to 1 1/2 minutes.
Remove immediately with a slotted spoon as the egg will continue to cook if left in the water.
To cook additional eggs, start with fresh water each time or the timing will be off because the water starts off hotter for each egg.
To hold poached eggs, simply place them in warm water or on a damp plate.
Note: Depending on the strength of your microwave, size of your egg and container, the cooking time can vary. The first time you make the poached eggs with this method, you’ll probably need extra eggs. Experiment until you find the exact timing that works for you. (Then, if you’re like me and have no memory for such things, jot it down somewhere!)
Note: I made a slight change in the timing and mentioned to use cold tap water, primarily because someone noted on pinterest this didn’t work out for her. I’m hoping that this will solve the issue. Mine, in the Pyrex cup shown take 53 seconds.
Raw or under cooked eggs may pose a safety risk.