I’ve always wondered about how to make the perfect microwave poached egg. Every time I try to cook an egg in the microwave it explodes. I’ve bought all sorts of gadgets over the years that promised the perfect microwave poached egg, but I still had to wipe exploded egg from the inside of my microwave. (Grrrr!) I have been on a mission.
After quite a lot of research and experimentation, I discovered the method to achieve the perfect microwave poached egg, and of course I’m going to share it with you! This is going to blow your mind. It’s so quick and easy to do, you will wonder why we haven’t all been doing it this way for years.
You’ll have to excuse my photography in this post because time was of the essence. If I played around trying to get the perfect photo of my poached egg, I risked it being overcooked and there’s nothing worse than a hard cooked yolk. It’s got to be just right. The white cooked – just, and the yolk that holds together until it’s safe and sound on that piece of toast and I slice into it, revealing golden, runny deliciousness. And also, I was so hungry, I just couldn’t wait to eat it.
So here’s what you do:
Firstly, assemble all your bits and pieces. This ensures you are not wasting precious time with your head in the pantry and overcooking your egg (unless you like it that way).
You will need:
- a small bowl
- boiling water
- 1 Tbsp white vinegar
- plate that fits the top of the bowl to act as a lid (or cling wrap)
- your egg
- toast ready to go (I like mine with sliced cheese or avocado on it – today I’m having cheese)
- slotted spoon
Once the water has boiled, pour it into your bowl until it fills up about halfway.
The egg starts cooking once it hits the boiling water so keep moving. Don’t dilly dally.
Then add the vinegar.
Crack the egg and slide it gently into the water.
Place the plate (lid) onto the bowl.
Put the bowl in the microwave on HIGH for 30 seconds. (Note: Microwave times may vary.)
Remove the bowl from the microwave immediately and take off the lid. The egg will look cooked.
Gently scoop out the egg using your slotted spoon, pausing to drain the water off.
Place the egg on your previously prepared toast.
Cut into the egg (golden, runny deliciousness moment) and add salt if you like.
How good is that!!??
You’ve got to try this. I can’t believe how simple and quick this is and how well it works.
The egg doesn’t explode in the microwave because the water is heated up before the egg. It’s genius.
You don’t have to add the vinegar if it’s not on hand. The vinegar is supposed to keep the egg from spreading out too much so that it stays in a compact shape, but this method still works fine without it.
Let me know if your breakfast situation just got quicker and easier. With no saucepan or weird microwave gadgets to wash, you’ve now got more time to enjoy your egg.