Thought Poached Eggs could only be done on the stove? Think again. Here’s how to get perfect poached eggs in minutes every time.
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Whenever I think of how I want to make my eggs, I never consider poached. First I would have to boil water. Then I would need to get out my poacher cups (provided I can even find them!). Then I would have to decide whether I would make a whirlpool in the water. So many decisions—and all this usually before I’ve had my morning coffee!
That’s why this recipe is such a godsend. While some may frown on the use of the microwave for anything beyond reheating, I think this is an ingenious method of egg preparation that makes it effortless at a time of day when you want things to be effortless (unless you’re a morning person; in which case, you and I are VERY different people).
It just takes a cup, an egg, and water. In just a few minutes that perfectly poached product can be a part of your breakfast.
Are Poached Eggs Healthy?
Yep, you bet they are. Not only do eggs provide you with protein and other nutrients, they will keep you sated all morning. Yes, they contain cholesterol but it’s dietary cholesterol and, if consumed in moderation, an egg’s pros far outweigh the few cons. And, as we don’t cook the eggs in any fats, this is probably one of the healthiest ways you consume them. Eggs fit a number of diets, including Mediterranean, vegetarian, paleo, keto, gluten-free, whole30, and low-carb.
What About The Whirlpool?!
Egg poachers will sometimes make a whirlpool in the water when making them on the stove. This prevents the eggs from spreading out. But if you’re using the microwave, don’t worry about the whirlpool. For starters, there’s the logistics. How can you keep a whirlpool going when your egg is in the microwave? I suppose it’s doable but it makes a low-maintenance recipe a bit more involved. Second, the microwave will heat the water evenly, which in turn cooks the egg from all sides.
INGREDIENTS
- 1/2 cup cold water
- 2 large eggs
- kosher salt, to taste
- freshly ground black pepper, to taste
INSTRUCTIONS
Prep
Fill your microwave-safe cup with cold water.
Egg
Gently crack an egg into the cup of water.
Cover
Seal the cup with a saucer to trap heat.
Microwave
Zap in the microwave for 30 seconds, then in 10-second intervals until the white is set.
Serve
Remove the egg with care, season, and enjoy your quick poached delight.
Devour!
FAQs & Tips
Depends on when you plan on eating them. If later that same day, you can get away with keeping them in a bowl of warm water. If you want them within the next couple of days, you can store them in an airtight container.
While I wouldn’t say it’s necessary, doing so diffuses the yolk, which some prefer so they get to taste it in every bite. It also mitigates the risk of the yolk exploding in the microwave, though the secured lid will prevent it from making a mess of your oven’s insides.
Nope, though you can use a microwave-safe one if you have it. It will simplify what I consider to be an already-simple process. Maybe if you’re particular about making uniform eggs then they’ll come in handy, but necessary? No.
Vinegar, when added to eggs on the stove, helps them coagulate, making for a neater egg. But this really isn’t necessary when using a microwave. The process is over before the egg really has a chance to stretch its legs.
Yep, but you should use separate bowls/mugs for each egg.
Other Microwaved Egg Recipes To Try
- Scrambled Eggs: Fluffy eggs are only a few button presses away.
- Soft-Boiled Eggs: You can cut up some toast soldiers while the microwave does its thing!
- Hard-Boiled Eggs: The ultimate in convenience. A great snack done effortlessly.
Ingredients
- 1/2 cup water cold
- 2 large eggs
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Place 1/2 cup of cold water into a microwave-safe mug or cup.
- Carefully crack an egg into the water-filled cup.
- Cover the cup with a microwave-safe saucer or plate.
- Microwave on high for 30 seconds, then check the egg. If needed, continue microwaving in 10-second bursts. Check after each until the egg white is set.
- Remove the cover and allow any steam to release safely. Take out the poached egg with a slotted spoon.
- Season with salt and pepper and DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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