A food writer has shared a simple microwave method for making perfectly shaped poached eggs in just two minutes, removing the need for a frying pan or specialist equipment.
Cindy, founder of food blog Salt and Serenity, said she had never made poached eggs at home until recently because they seemed complicated. She noted that the traditional technique of swirling simmering water into a vortex and lowering an egg into it felt like "a recipe for disaster."
After seeing people make them in the microwave on Instagram, she tried the method herself, admitting it took over a dozen eggs before she perfected it.
How the microwave method works
The egg is placed in a mug or bowl so it holds its shape, while the microwave gently heats it through. The result is a soft, perfectly formed poached egg with minimal effort.
Vinegar is key to the process, as the acetic acid helps the egg's proteins bind together, keeping it intact during cooking. This prevents the egg from breaking apart in the water.
Ingredients and method
To make the dish, you need one large egg, 180ml of boiling hot water and one teaspoon of vinegar.
Begin by boiling a kettle and pouring the water into a heatproof bowl or mug. Stir in a teaspoon of vinegar, using whichever variety you prefer.
Crack the egg by tapping it with a spoon and slide it into the mug or bowl. Cover with a plate and microwave at approximately 80% power for 30 seconds. Cooking times may vary depending on the microwave model, so some trial and error may be needed. Full power should be avoided, as it may set the yolk too quickly and leave the whites undercooked.
Finishing touches
After the initial 30 seconds, remove the egg and carefully turn it with a spoon so the yolk becomes encased within the whites.
Cook for a further 10 seconds, and if the egg remains slightly underdone, continue heating in five-second intervals until cooked through.
Once cooked to your satisfaction, drain away the water and rest the egg on kitchen paper to soak up any excess moisture.
