French chef Joel Mielle has shared a kitchen hack for making poached eggs in about 60 seconds using a microwave. Writing on his blog Recipe30, the professionally trained chef and former restaurant owner explained that the method cooks eggs faster than the bread takes to toast.
Two-way cooking process
Mielle said: "I can poach two eggs using this method faster than the bread takes to toast. Because it cooks using the microwaves plus the heated water, there's a two-way cooking process. So it's fast."
The chef emphasised that fresh eggs work best. He said: "You'll find it works amazingly" with fresh eggs, while eggs past their best produce inconsistent results. Room temperature eggs also work best, so he suggests removing them from the refrigerator 30 minutes beforehand if possible.
Timing and wattage
Microwave wattage affects cooking time. Mielle noted that his microwave was 1200 Watts, and advised starting with a lower wattage and increasing from there. He said: "Experiment, turn off and check after 45 seconds, then continue so you don't overcook it."
Overcooking is the main risk, as high-powered microwaves can cook eggs much faster. Practising the recipe several times helps find the ideal duration. Microwaving an egg too quickly or for too long can cause it to explode, as steam builds up and cannot escape fast enough.
Step-by-step method
To make the egg, pour half a cup of room-temperature water into a microwave-safe cup. Season the water with salt and carefully lower one egg into the cup. Place the cup in the microwave and heat for approximately 45 to 60 seconds. Then remove the cup, lift out the egg with a tablespoon, and rest it on a paper towel before transferring it onto a plate or slice of toast.
