Poached eggs can be made "perfect" every time using a microwave method that takes less than five minutes, according to cook Anna Stanford. The technique, which avoids using a pan, has been described as the "easiest" way to poach eggs.
A quick and simple alternative
Speaking to Egg Info, Anna Stanford explained: "It's quick, simple, and takes less than five minutes from start to finish. Perfect for busy mornings or anytime you want a fuss-free, tasty treat."
Simply Recipes also endorsed the approach, stating: "This is the single easiest way to poach eggs."
How to make poached eggs in the microwave
The method requires one large egg, three tablespoons of water, a wide microwave-safe teacup, a slotted spoon, a microwave-safe plate, and a microwave.
Anna recommends filling the teacup with the water and microwaving it on high for 45 seconds. She said: "It's a simple trick that allows the water to more closely resemble the environment the egg is in in traditional stovetop poaching."
After removing the cup from the microwave, crack the egg into it. The yolk and egg white should be pierced in a few places to prevent the egg from exploding. Cover the cup with a small plate and microwave on high for 90 seconds.
Anna then lets it sit for 30 seconds to finish cooking gently in the steam. The egg whites should be firm, and the yolk soft and runny. Use a slotted spoon to lift the egg out of the cup and serve.
Anna added: "It feels fancy, takes less than five minutes, and always hits the spot."
Avoiding common mistakes
Overcooking can make the egg rubbery, so start with a shorter cooking time and increase in five to 10 second intervals until the desired texture is reached. Undercooked eggs can happen if the water is not preheated. Unevenly cooked eggs may occur on a high microwave setting, so a medium setting is advised.
