How to Poach an Egg in the Microwave

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  • 6/14/11
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  • Poaching an Egg
    Poaching has traditionally been one of the less popular ways to prepare eggs, perhaps because of the perceived difficulty of the process. The reluctance to poach eggs is unfortunate since poaching is a healthy cooking method, requiring no added fat. The microwave makes it easy to produce a perfectly cooked egg, rich in nutrients. Eggs contain carotenoids, compounds known to aid in the prevention of macular degeneration and cataracts. Contrary to established belief, recent research shows that consuming two eggs a day has a positive effect on cholesterol levels. Pay attention to timing when poaching your egg. The right cooking time will produce a rounded egg with a soft white and a runny yolk. Use fresh eggs when poaching; otherwise, the white will trail away from the yolk, leaving it exposed instead of covered with a perfect thin film of white. Since microwave power varies, experiment a bit to find the perfect cooking time for your poached eggs.

    You will need:

    • One egg
    • Water
    • ½ teaspoon vinegar to help the egg hold its shape
    • Small microwave-safe cup or bowl
    • Plastic wrap
    • Slotted spoon

    1. Add water to the cup or bowl until one-third full.

    2. Add the vinegar.

    3. Crack the egg into the water, being careful to keep the yolk intact.

    4. Cover the cup or bowl loosely with plastic wrap and place in microwave.

    5. Cook at 80 percent power for one minute. Check the egg. If it is not done, return for 20 seconds and check again. Repeat at 20-second intervals if necessary.

    6. Remove the egg with the slotted spoon. Your egg is properly poached when the white is set and the yolk is soft to the touch.

    7. Place the egg in cold water to wash off the vinegar and stop the cooking process.


    1.  Remove the egg from the hot water at once to prevent further cooking.

    Image Credit:  avlxyz
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