Poached eggs are notoriously tricky to master, often falling apart in the water, but a simple microwave hack delivers perfectly shaped, springy results. Food writer and Salt and Serenity founder Cindy revealed that you don't need any specialist equipment to achieve a flawlessly soft, intact poached egg — it can be done entirely in a microwave.
She explained: "Poached eggs are not something I ever made at home until a few weeks ago. They always seemed so complicated to make." She continued: "Swirling the simmering water into a vortex and then gently lowering the egg into this seemed like a recipe for disaster. But then I started seeing people making them in the microwave all over Instagram. I wondered if it could really work. It took me over a dozen eggs until I finally cracked the code! (a little egg humour there)."
How to Make Microwave Poached Eggs
By cooking the egg in a mug or bowl, it retains its shape effortlessly, while the microwave gently heats it through, delivering a soft, springy poached egg without any hassle. The process takes about two minutes.
You will need:
- One large egg
- 180ml of boiling hot water
- One teaspoon of vinegar
Method:
Begin by boiling a kettle. Pour the boiling water into a heatproof bowl or mug, then add one teaspoon of vinegar. Any variety of vinegar can be used. Vinegar contains acetic acid, which helps the proteins in eggs to coagulate, ensuring they keep their form during cooking.
Tap the egg with a spoon to crack it, then add it to your heatproof mug or bowl. Cover the top with a plate and place it in the microwave at approximately 80 per cent power to cook for 30 seconds. The cooking time will vary depending on the microwave, so you may need to experiment. It's crucial not to use full power, as this can set the yolk too rapidly and result in undercooked whites.
Once the 30 seconds are up, remove the egg from the microwave and use a spoon to gently turn the egg so the yolk is enveloped by the whites. Then, cook the egg for a further 10 seconds, and if it hasn't completely set, continue cooking at five-second intervals until done. When the egg is ready, drain away the water and place it on kitchen paper to absorb any excess moisture. You'll be left with a perfectly shaped, springy poached egg.
