Poached eggs are notoriously difficult to cook in a pan, but food writer and Salt and Serenity founder Cindy has shared a simple microwave method that guarantees a soft, intact egg every time.
How it works
Cindy said she never made poached eggs at home until recently because the traditional swirling vortex method seemed daunting. After seeing microwave versions on Instagram, she experimented with over a dozen eggs to perfect the technique.
The key is using a mug or heatproof bowl, boiling water, and a splash of vinegar. Vinegar contains acetic acid, which helps egg proteins bind together, keeping the egg intact during cooking.
Step-by-step guide
- One large egg
- 180ml of boiling hot water
- One teaspoon of vinegar
Pour the boiling water into a heatproof mug or bowl, then add the vinegar. Crack the egg into the liquid.
Cover the top with a plate and microwave at around 80% power for 30 seconds. Cooking time may vary depending on your microwave, so avoid using full power as it can set the yolk too quickly and leave whites undercooked.
After 30 seconds, remove the mug, carefully turn the egg with a spoon so the yolk is encased by the whites, then microwave for another 10 seconds. If it hasn't fully set, continue in five-second intervals until done.
Once cooked, drain the water and place the egg on kitchen paper to absorb excess moisture. The result is a firm, perfectly shaped poached egg without any risk of falling apart.
