Poached eggs can be notoriously difficult to get right, often falling apart in water, but a food writer has shared a simple microwave method that takes just two minutes and requires no specialist equipment.
Microwave method for poached eggs
Food writer and founder of Salt and Serenity, Cindy, said specialist equipment isn't necessary to produce a soft, intact poached egg, as the entire process can be done 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 a poached egg in the microwave
You will need one large egg, 180ml of boiling hot water, and one teaspoon of vinegar. Start by boiling a kettle and transferring the boiling water into a heatproof bowl or mug, then stir in the vinegar. Any type of vinegar works, as the acetic acid helps the egg proteins set properly and maintain their shape.
Tap the egg with a spoon to crack the shell, then transfer it into the heatproof mug or bowl. Place a plate over the top and microwave at around 80 per cent power for 30 seconds. Cooking times may vary depending on the microwave, and full power should be avoided as it can set the yolk too quickly and leave the whites undercooked.
Finishing the egg
After 30 seconds, take the egg out and carefully flip it with a spoon so the yolk becomes surrounded by the whites. Return it to the microwave for another 10 seconds, and if it hasn't fully set, cook in five-second bursts until done. When cooked, drain off the water and transfer the egg onto kitchen paper to soak up any remaining liquid, resulting in a perfectly formed, firm poached egg that won't break up.
