Poached Egg in Just 60 Seconds
The perfect poached egg takes nothing more than a microwave, a few ounces of water and one minute of your time. You can loft your puff of protein on a piece of toast or add it to a salad to bring to work for lunch, making it a delicious andutilitarian addition to multiple meals.
I've taken to making a microwave-poached egg or two most mornings. My "most important meal of the day" is finally a source of lasting energy for the day and not a mix of unhealthy grab-and-go's that don't further my nutrition goals.
I'm not the only one taking advantage of this easy breakfast. After a Reddit deep dive spotting many microwave egg poachers, I found a nugget of advice everyone should know before sticking an egg in the radiation box: Avoid yolk explosions by poking it through with a toothpick. If you follow the tips in this article, you shouldn't have to worry about a yolk explosion, but you're better safe than sorry.
Here's how to make perfect microwave-poached eggs in under a minute.
1 egg
salt
water
Step 1: Fill a ramekin with about half a cup of salted, room-temperature water. It must be enough to completely submerge the egg.
Step 2: Crack one egg and drop it into the water carefully, trying not to disturb its structural integrity.
Step 3: Place the ramekin in the microwave and cook on high for about 45 seconds, or longer if you prefer a firmer yolk.
Step 4: Remove the egg gently from the water with a slotted spoon or wire skimmer.
Step 5: Serve over toast or a bed of greens with avocado, hot sauce, chili crisp and other accompaniments.
Note: The base temperature for any microwaves will vary and, thus, cook times may also. Try 40 to 45 seconds for your first effort, then add five-second increments for subsequent tries until you achieve the desired doneness.
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