A professionally trained French chef has shared a microwave method for poaching eggs in about 60 seconds, eliminating the need for a saucepan and boiling water.
Chef's quick technique
Joel Mielle, a professionally trained French chef and former restaurant owner, explained on his blog Recipe30 how to poach an egg in a microwave. He 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."
Mielle noted that fresh eggs work best, while older eggs may produce inconsistent results. He also recommended using room-temperature eggs, suggesting they be removed from the refrigerator 30 minutes beforehand.
Timing and wattage
Microwave wattage can affect cooking time. Mielle said: "The one I used was 1200 Watts. Perhaps start with a lower wattage first and increase it from there. Experiment, turn off and check after 45 seconds, then continue so you don't overcook it."
Overcooking can cause eggs to explode due to steam buildup. The method involves placing half a cup of room-temperature water in a microwave-safe cup, salting it, and adding one egg. Microwave for 45 to 60 seconds, then remove the egg with a tablespoon and place it on a paper towel before serving.
