A food writer has shared a simple microwave method for making poached eggs that are soft and springy in just two minutes, without the need for a frying pan or specialist equipment.
Cindy, founder of the food blog Salt and Serenity, said she had never made poached eggs at home until recently because they seemed complicated. 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 described the traditional technique of swirling simmering water into a vortex and gently lowering the egg in as "a recipe for disaster", but changed her mind after seeing people make them in the microwave on Instagram. "It took me over a dozen eggs until I finally cracked the code! (a little egg humour there)," she added.
How to poach an egg in a microwave
The method involves preparing the egg in a mug or bowl so it holds its shape, while the microwave gently heats it through. The result is a soft and springy poached egg with minimal fuss.
To try it at home, you will need one large egg, 180ml of boiling hot water, and one teaspoon of vinegar. Begin by boiling a kettle and decanting the boiling water into a heatproof bowl or mug, then stir in the vinegar.
Vinegar, owing to its acetic acid content, helps the proteins in eggs bind together, ensuring they hold their shape throughout the cooking process.
Key tips for a perfect poached egg
Crack the egg by tapping it firmly with a spoon and transfer it into the heatproof mug or bowl. Seal the top with a plate and place it in the microwave at approximately 80% power for a swift 30-second burst.
The precise cooking time may differ depending on the microwave, so some trial and error may be required. Refrain from using full power, as this risks the yolk setting too fast and leaving the whites undercooked.
Once the first 30 seconds have elapsed, take the egg out of the microwave and carefully flip it using a spoon so that the yolk is surrounded by the whites. Give the egg a further 10 seconds of cooking time, and should it remain unset, continue heating in five-second intervals until thoroughly cooked.
Once cooked to your preference, drain away the water and rest the egg on kitchen paper to soak up any excess moisture. The result is a firm, beautifully formed poached egg that's straightforward to make without any danger of it disintegrating.
