Poached egg in microwave full#

Place water and vinegar in a microwave-safe container, preferably a one-cup Pyrex measuring cup. When ready to use, just reheat in warm water in a large, shallow container, just like above. If you want to make things really easy for yourself, poached eggs can be made ahead of time, up to five days ahead and stored in a shallow bowl in water, covered and refrigerated. (The shallow bowl is because it’s easier to scoop them out from a shallow rather than a deep bowl.) Use a slotted spoon to gently remove the eggs. Leave until needed, although they will only stay warm as long as the water is warm. If you need to reheat, put them in a generous sized, shallow bowl of hot water, right from your faucet. Place eggs as they’re done on a plate, cover them with a shallow container, like a bowl, and they’ll stay warm for several minutes. I’ve tried multiple eggs and it seems to be pretty much a crapshoot with some done before others and a lot of uneven cooking. The biggest drawback is that poached eggs in the microwave have to be done one at a time. Salmon & Asparagus Hash with Hollandaise Sauce The Downside of Poached Eggs in the Microwave: If you did, you might have one of the more powerful microwave models, so try backing off and cooking at 50 to 70 percent power. Troubleshooting: If your yolk cooks all the way through before the whites are done, double-check to make sure you have added the vinegar. I’m hoping yours will turn out as perfectly as mine the first time you make them, but if not, you’ve got a great starting point. When I first made poached eggs in the microwave, I went through a half a dozen or so…but eggs are cheap and I thought it was well worth going through a few to get the perfect poached eggs I’d be making for the rest of my life. So if your eggs aren’t perfectly poached, add or subtract a couple of seconds. It makes it much easier because then the only variable is timing. You might just have to experiment to get your perfect timing, and of course, if you do have to experiment, use the same container, the same amount of water and vinegar and same sized egg. It’s worth noting that there is no standardized setting for the sizes of microwaves or the power of the microwaves and that can affect how fast or slow your egg cooks. You’ll want to use the same container every time, the same amount of water, and the same amount of vinegar and hopefully the same size egg so there aren’t a lot of variables and your eggs cook up the same way every time. A small plate works especially well because it is lifted up a bit by the spout and that provides venting, and microwave it. The vinegar helps the whites set up faster so the egg white will stay together a bit better and cook faster. Add cold water to a Pyrex measuring cup, a teensy bit of vinegar and the egg. They take about a minute total time per egg, and only seconds to cook, so you 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. Poaching eggs is a fantastic way to cook them no oil or grease, they’re a dieter’s dream and they’re so beautiful in so many of the fancier brunch dishes.Ĭlassic Eggs Benedict & Hollandaise Sauce Making Poached Eggs in the Microwave:Īnd it IS easier to poach eggs – in the microwave. (The egg farmers must be jumping for joy. And now they’re no longer blamed for high cholesterol check this article from Healthline.

Poached egg in microwave full#

I knew I’d make poached eggs more often (especially now, when it’s trendy to put an egg on almost anything) if it were only easier! Eggs are fab, full of protein and all kinds of nutrients most of us have never heard of – See the list on The World’s Healthiest Foods. Or even my go-to recipe when I have too much spinach that needs to be used up, Eggs Florentine. I really didn’t like making them for the family (or for company – how stressful would that be?) for something special like this Classic Eggs Benedict or this fabulous Salmon & Asparagus Hash, or my Grilled Asparagus and Quinoa Salad. I wouldn’t get up and make one for myself and have that simple pleasure of poached egg on toast, dipping that toast right into the yolk.

And when I didn’t make them as often, it was even more of a hassle because when I did, well, I was out of practice. The worst of it was, poaching eggs in simmering water is a hassle, and because of that, I didn’t make them as often. And a pot of simmering water and/or additional equipment. My conclusion: there’s no doubt that poaching eggs in simmering water requires time and skill. My Mom did hers with a gadget it had multiple parts and she could never find it when she needed it. I used to just poach eggs in barely simmering water, swirling the water so there was a little vortex, dropping in an egg and hoping for the best.