Microwave Poached Eggs Recipes

MICROWAVE POACHED EGGS

Steps:

• Microwave the mug: Put the mug in the microwave and microwave on HIGH power for 30 seconds. NOTE: Start out microwaving the egg for only 30 seconds. Take out the mug, remove the plate or plastic wrap, and peek inside; you want the whites to be opaque, and the yolk to be still on the runny side. If the whites are still clear, return the cover in place and put the mug back in the microwave for another 10 to 60 seconds. To prevent explosions, do not microwave the egg longer than 30 seconds at a time, and don't microwave longer than a total of 1 1/2 minutes. How long it takes to cook the egg to your liking depends primarily on the wattage of your microwave. You'll need to play around a bit. The time can vary a lot!

MICROWAVE POACHED EGGS

Steps:

• Add the water and white vinegar to a 6 ounce custard cup.
• Break egg into cup, pierce egg yolk with toothpick, and cover dish loosely with plastic wrap.
• Place in microwave and cook for 1 minute or until desired doneness.
• You may need to experiment with cooking times based on the wattage of your microwave and taste preference.
• Immediately remove egg from hot water with a slotted spoon as it will continue to cook.
• Serve with salt and pepper to taste.

EASY MICROWAVE POACHED EGGS

Steps:

• Pour water into a microwave-safe cup or bowl; add vinegar. Cracks eggs into the cup.
• Cook eggs in the microwave for 1 minute 20 seconds. Drain.

SIMPLE MICROWAVE POACHED EGGS

Steps:

• Heat the water or butter in a custard cup.
• Add the egg, poke it to prevent it from exploding, and sprinkle with salt, pepper and optional Parmesan.
• Cover and microwave on medium for 45 to 75 seconds.
• Let stand, with cover on, for 1 minute.

MICROWAVE POACHED EGGS

Steps:

• Gather the ingredients.
• Fill a microwave-safe coffee cup, glass, or microwave-safe liquid measuring cup with 1/2 cup of cold tap water.
• Crack 1 egg into the cup.
• Place a saucer on top of the cup so that it covers the opening completely.
• Microwave on high for 30 seconds and then see if the egg white is cooked through. If not, continue to microwave in 10-second increments. Wait several seconds before removing the lid as steam can escape quickly and powerfully, even after a very short amount of cooking time.
• Repeat with the other egg in a fresh cup. Serve with salt and pepper, and enjoy.

PERFECT MICROWAVE POACHED EGG

Steps:

• Place water and vinegar in 6 oz. custard cup. Mix well.
• Crack egg into cup, making sure not to break the yolk. Lightly cover with saran wrap.
• Microwave for 60 seconds in 20 second intervals or until to your desired consistency.

MICROWAVE POACHED EGGS (BON APPETIT MAGAZINE)

Steps:

• Fill a 1-cup (or larger) bowl (or mug) with 1/2 cup of water.
• Add a pinch of salt to the water if you like.
• Crack an egg into the bowl; make sure the egg is completely submerged.
• Cover the top of the bowl with a small plate or saucer.
• Microwave on HIGH power for 1 minute.
• Remove from microwave and check to see if white of the egg is firm.
• If the egg white or the yolk needs more cooking, re-cover the bowl and microwave on HIGH for another 15 seconds.*.
• Using a slotted serving spoon or large fork, carefully transfer the egg to your toast, your plate, etc., and sprinkle with sea salt and freshly ground black pepper, to taste.
• *Please note that microwave cooking times will vary.When I make this, I take the egg out after 1 minute on HIGH and flip it over in the bowl, re-cover, and cook on HIGH for another 15 seconds.

PERFECT MICROWAVE POACHED EGG

Steps:

• Boil water and add 1 tsp vinegar. Fill a ramekin or any microwave safe bowl 3/4 of the way with boiling water. Crack an egg and gently slip it into the water. Cover with plastic wrap or a plate and microwave on high for 30 seconds. Use a soup spoon and gently turn egg over, this is so it cooks on both sides. Cover again and microwave 15 seconds longer. Remove immediately from water with a large spoon and drain on a paper towel. Enjoy!