A perfectly poached egg should have a runny yolk and an opaque, set white. Typically, eggs are boiled in boiling water in a pot, but there can be a simpler way.
It turns out that you can cook eggs in the microwave that are on par with restaurant standards. In particular, professional French chef Joël Miél shared his recipe for microwave poached eggs "in about 45-60 seconds."
"With this method, I can cook two eggs faster than toasting bread. Since the eggs are cooked using microwaves and heated water, the cooking process occurs in two ways. That’s why it’s quick," he assured.
According to him, if the eggs are fresh, "you will see that it works amazingly." If they are not the freshest, the results may not always be successful, so it’s always best to use the freshest eggs.
The chef also recommends taking the eggs out of the refrigerator 30 minutes before cooking so that they are at room temperature.
"I used a 1200-watt microwave. It might be best to start with a lower power and then increase it. Experiment, turn off the microwave, and check after 45 seconds, then continue to avoid overcooking the eggs," Miél noted.
But remember, cooking an egg too quickly or for too long in the microwave can cause it to explode!
How to Make a Poached Egg in the Microwave
First, pour half a cup of room temperature water into a microwave-safe cup. Salt the water and gently place one egg in the cup.
Then place the cup in the microwave and cook for about 45-60 seconds. Remove the cup from the microwave. Using a spoon, take out the egg and place it on a paper towel, then transfer it to a plate or a piece of toast.
