Poached eggs can be made in about two minutes using a microwave, with no special equipment beyond a heatproof mug or bowl and a splash of vinegar, according to food writer Cindy of Salt and Serenity.
Cindy, who runs the food blog Salt and Serenity, said she never made poached eggs at home until recently because they seemed complicated. After seeing microwave versions on Instagram, she experimented with more than a dozen eggs before perfecting the technique.
What you need for microwave poached eggs
The method requires one large egg, 180ml of boiling hot water, and one teaspoon of vinegar. The vinegar, which contains acetic acid, helps the egg proteins bind together so the egg keeps its shape while cooking.
To start, boil the kettle and pour the hot water into a heatproof bowl or mug. Stir in the vinegar, then crack the egg and add it to the mug. Cover the top with a plate and microwave at about 80% power for 30 seconds.
Cooking times and tips
Cindy advises against using full power, as that can set the yolk too quickly while leaving the whites undercooked. Cooking times may vary depending on the microwave, so some experimentation may be needed.
After the initial 30 seconds, remove the egg and carefully turn it over with a spoon so the yolk is enclosed in the whites. Cook for an additional 10 seconds, then continue in five-second intervals until the egg is set to your liking.
Once cooked, drain off the water and place the egg on kitchen paper to remove excess moisture. The result is a firm, intact poached egg that can be served without falling apart.
