So, let me pre-face this post by saying that my husband and I hardly EVER use our microwave. It’s just not our thing…we’ve read the articles and are wise enough to know that food shouldn’t be “cooked” in a kitchen appliance that heats food by bombarding it with electromagnetic radiation. That being said, there still is a place for it in our house when we are rushed to get water boiling for either instant oatmeal, hot tea, or even hot coca. And, when we are wanting a quick poached egg for breakfast but don’t want to break out the pots and pans and wait over the stove for that “just right” moment to crack the egg in the water and watch over it while it poaches.
After much trial & error, my husband {who is fabulously dandy in the kitchen} has MASTERED the microwaved poached egg. He’s spent a lot of time figuring out how to get it just right so it yields perfect silky, firm whites and runny, warm yolks every time. So here’s how…
To replicate his method:
*MAKE SURE TO USE A FRESH EGG
Fill a coffee mug or teacup with 1/2 cup water.
Put the cup in the microwave for 1 1/2-2 minutes or until the water is boiling.
Remove the cup, place on the counter {preferably next to a sink} and add a number of drops of vinegar {5-7) to the water. Make sure to have the vinegar ready beforehand-either in the vinegar cap or on a spoon. The vinegar is used to help keep the egg bound together in the water.
Using a teaspoon or the back of the slotted spoon, swirl the water in a circular motion vigorously to create a mini-whirlpool. Be mindful and don’t splash the hot water on your hands…it’s boiling hot!
Quickly grab your egg and crack it on a ceramic surface {other than the cup} and gently pull apart the shell with your thumbs releasing the egg right into the whirlpool. Try to get the egg as close to the water before you drop it in.
Put the cup back in the microwave and place a paper napkin over it.
Microwave on high for approximately 28 seconds. This time will vary depending on your microwave, however, in our microwave, 28 seconds is the perfect cook time.
Remove the cup from the microwave and take the napkin off. Using a slotted spoon, gently transfer the “perfectly poached” egg onto your favorite toasted bread.
And voila! Perfect silky, firm whites and runny, warm yolks for your toast to soak up!
How do you poach?
photo credit
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