How to Poach an Egg in the Microwave
One of the best parts about going out to brunch is getting a perfectly poached egg with a soft center and a white that is just set. It's hard and often time-consuming to make a restaurant-worthy poached egg at home. But we have a simple trick that will help you poach an egg fast enough for a weekday breakfast.
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In a scene from Julie and Julia, Julie, who was trying to recreate each recipe from Julia Child's famed cookbook Mastering the Art of French Cooking, spent the entire night, with help from others, trying to achieve a perfectly poached egg. But with this trick there is no need to boil water or even worry about breaking the egg while poaching.
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Using a microwave is the easiest and quickest way to poach an egg and achieve maximum results. With this simple trick, poached eggs will be as common around your house as scrambled or fried. Check out the slideshow for easy-to-follow, step-by-step instructions and you'll be enjoying a creamy poached egg by tomorrow morning.
Gather Ingredients
The ingredients are simple: water, an egg, and vinegar. Also, make sure to have a paper napkin and slotted spoon handy.
Microwave Water
Make sure to use a ceramic, microwave-safe mug with a 16-ounce capacity and a 1100W microwave.
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Add Egg and Vinegar
Carefully crack the egg into the mug being cautious not to puncture the yolk.
Cover
Cover the mug with a paper napkin and microwave again.
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Strain
Use the slotted spoon to strain the egg from the contents of the mug.
Eat Immediately
Enjoy a perfectly poached egg.
Microwaved Poached Egg Recipe (pictured above)
INGREDIENTS
1 cup water
1 egg
1 teaspoon vinegar
DIRECTIONS
Place water in a microwave-safe mug or small bowl. Microwave mug of water, uncovered, for 90 seconds on 100 percent power. Carefully remove mug from microwave and add vinegar. Carefully crack egg into mug. Place paper napkin over mug. Return mug to microwave and microwave for 35 seconds on 80 percent power. Holding slotted spoon over sink, carefully pour contents of mug over spoon, catching the egg on the spoon. Use the napkin to blot excess water from egg.
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-Emily Jacobs, The Daily Meal
