60 seconds — and the poached egg is ready: a chef«s method without a pot and vinegar 0 9

French chef Joël Miel shared a life hack on his blog Recipe30 that will save time when preparing poached eggs.

Many people struggle with this dish. Some try the spoon method, others lower the eggs into boiling water wrapped in a plastic bag, but the results are often disappointing.

The professional suggests taking an egg and a cup. A microwave will also be needed.

Pour ½ cup of room temperature water into the cup.
Add a pinch of salt and gently crack the egg.
Place it in the microwave for 45–60 seconds (depending on the power).
Remove the egg with a spoon and dry it on a paper towel.

Do not overheat the eggs, or they will explode from steam pressure. For reliability, check the readiness after 45 seconds, then add 5–10 seconds as needed.

Microwaves heat the water, recreating the boiling effect. The egg white becomes firm, while the yolk remains runny, just as it should be.