This method comes to me from The Kitchn. I’ve been poaching eggs this way since I read this article. It’s super easy, but the downfall of this method is that it’s variable in outcome. The power in microwaves varies, and for some reason, the outcome varies even when I follow the same exact method in my own microwave. But, with those things in mind, a poached egg in 60-80 seconds! Awesome! You can even cook yourself an egg on a busy hectic morning.
Just remember that the power of microwaves will vary. Mine is 1300 watts. It’s pretty powerful, so I stick to a low time when cooking things. Also, the microwave tends to cook the yolk faster than the white. So if you like gooey yolks (like I do), it’s best to take the egg out while the white is a little soft. Even then, the yolk will probably be more set than if I cooked them on the stove. I have found that if you take the egg out of the microwave and leave it in the bowl on the counter for a minute it will continue to cook, and the whites will get harder.
The vinegar is optional, but it helps the egg white coagulate (just like the other methods).
Shape: The shape of this poached egg is very good. I rarely lose much of the white when I cook the egg this way. But, it isn’t quite as perfect as the poached egg test 2 (Julia Child’s method).
Taste: The flavor is good from the microwave-poached egg. If the softer egg whites bother you though, know that you won’t get a soft runny yolk.
Yolk: The yolks almost always come out pretty hard. If you leave a little soft white you can get some runny yolk. Some people (my husband included) like a harder cooked yolk, so this is perfect for them. And, if you’re making breakfast sandwiches, this is great, as the yolk doesn’t ooze out when you bite the sammie.
Ease of Cooking: Easy easy easy! I can’t really think of an easier method. So, if you can get past the inconsistency of this method, you have a super easy breakfast. This will probably be the ultimate winner for ease of cooking.
1/3 cup water
½ teaspoon vinegar, optional
Microwave-safe mug or small bowl
Microwave-safe small plate
Gather your ingredients. Crack the egg into the bowl. Add the water and the vinegar (if using) to the bowl. (You can also add the vinegar directly to the water before pouring it in with the egg.)
Cover the bowl with the plate. Place in the microwave and cook on 80% power for 60 seconds. Check the egg. If it’s not done yet, return it to the microwave and cook on 80% power in 20 second bursts.
Remove the egg from the water with a slotted spoon, and enjoy!
All of the Poached Egg Tests:
Poached Egg Testing 1 – vinegar
Poached Egg Testing 2 – Julia Child’s method of pricking the shell and pre-cooking the egg