I tried to poach an egg in the microwave with 1,00 watts because it seemed quicker. After six failed attempts that made a mess, I didn’t give up. I kept looking at different recipes and eventually found helpful tips that worked.

One recipe said “to pierce the yolk with a fork or needle to prevent it from exploding and to cover the dish to contain mess”. “Another tip is to cover the measuring cup or mug with plastic wrap”. Another advised “microwaving for 1 minute, then in 30-second bursts if needed, and to drain the egg on a paper towel before serving.” Another said “recommend cooking your egg in 30 second intervals so you can check on it intermittently to prevent undercooking or overcooking your egg.”

To poach an egg in the microwave effectively, “use hot water and add 1-2 Tbs of white vinegar. Salt water can help keep the egg shaped better”. I used my last egg, but it still had some uneven white parts. Recipes often vary in the water amount, “but aim for it to be 4 inch above the egg”.

After a disaster with 20 eggs, I still can’t make my egg puff look as good as others. I’m glad it’s cooked and safe to eat, even if it’s not pretty. I’m satisfied I tried, even though I wasted 20 eggs. I’ll save 3 eggs for something else, maybe scrambled eggs. Let’s microwave a poached egg once and for all.

Ingredients

1 egg
1 c water
1 Tbs white vinegar
1/2 Tsp salt

Method

Followed one of the recipe methods: “In a small microwave safe bowl, using a small balloon whisk water, vinegar, and salt until well combined. Place the bowl in the microwave and heat water at 100% power; for 1 minute intervals about 4 minutes total.”

Crack the egg into a small cup. Using a thick kitchen towel, carefully remove bowl from microwave and gently slip the egg into water. Gently slide 3-4 toothpicks into the yolk, keeping it intact and cover with cling wrap. Return bowl to microwave and cook at 80% power until the whites are fully set but yolks are still soft, at interval 30 seconds for about 1 minute and 15-20 seconds.

After the first 30 seconds, remove the toothpicks and use a soup spoon to gently turn the egg over. Cover with cling wrap and continue to cook for a further 30 seconds. While the egg is cooking, place a double paper towel on a plate; set aside. Butter the bread and place it onto another plate.

After 1 minute, using a thick towel and remove the bowl from microwave and check to see if the egg white is firm. My egg white is still not firm. I had to put it back; cover with cling wrap and microwave for additional 15-20 seconds until done.

Using a slotted serving spoon, carefully transfer the egg immediately from water and drain on a paper towel lined plate. Then carefully transfer to the ready buttered bread. Sprinkle with salt and black pepper, to taste. I break the egg as I want to see if yolk is runny a bit. Enjoy with a cup of brewed coffee!!!

https://helenscchin.com/2016/09/01/poached-egg-on-buttered-bread/

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