Microwave Poached Eggs
Perfectly poached eggs with runny yolks and set whites, made in a microwave in about 90 seconds. This foolproof method requires just an egg, water, and a mug for a fast, protein-packed breakfast.
Equipment
- Microwave-safe mug, ramekin, or small bowl (at least 8 oz capacity)
- Slotted spoon
- Microwave-safe plate for covering
Ingredients
- 1 large Egg Fresh, cold eggs work best for a tight white.
- 1/2 cup Water Hot tap water is ideal to speed up the process.
- 1 tsp White vinegar or lemon juice Optional, but helps the egg white coagulate faster.
- Salt and freshly ground black pepper For seasoning.
Instructions
- Fill a microwave-safe mug, ramekin, or small bowl with 1/2 cup of hot tap water. If using, add 1 teaspoon of vinegar or lemon juice. The vessel should be deep enough to fully submerge the egg.
- Crack your egg into a separate small bowl or cup. This is a crucial step—it prevents a broken yolk from ruining your poaching water and allows you to gently slide the egg in for a perfect shape.
- Using a spoon, create a gentle whirlpool in the center of the hot water in your mug. Slowly slide the cracked egg from its bowl into the center of the vortex. The swirling water helps the white wrap neatly around the yolk.
- Carefully place the mug in the microwave. Cover it loosely with a microwave-safe plate or saucer to prevent splatters. Microwave on high power for 60 seconds.
- After 60 seconds, check the egg. The white should be fully set and opaque. If it still looks watery or translucent, microwave in 15-second intervals until done. Trust me, these short bursts prevent overcooking. Total time is typically 75-90 seconds.
- Using a slotted spoon, carefully lift the poached egg out of the water. Let it drain for a moment over the mug, then transfer to a plate lined with a paper towel to absorb excess moisture. Season immediately with salt and pepper and serve.
Notes
Chef's Tips:
• For the most tender white, use the freshest eggs you can find. The whites are thicker and hold together better.
• The most common mistake is microwaving for too long in one go. Always start with 60 seconds and check.
• Serve immediately on toast, an English muffin, or over avocado for a complete meal.
Food Safety:
• Ensure the egg white is fully set and opaque before consuming.
• Use immediately for best quality and food safety.