For Better Poached Eggs, Use Your Microwave

Poaching is a fantastic way to enjoy eggs, seafood, and vegetables. Incredibly, you can relish in the refined texture and flavor of poached eggs without the hassle of carefully bringing your water to an ideal simmer, delicately dropping your egg into a whirlpool in the pot, and hunting through your pantry to find where on earth you left the vinegar this time. Luckily, a common household appliance has got your back, allowing you to make perfectly poached eggs in less than a minute.

You guessed it: a microwave can make you a poached egg fit for eggs Benedict in a pinch. As stated, poaching eggs requires you to juggle a few things at once, leading to it being an eggy dish that commonly involves a lot of trial and error. However, if you need some tips and tricks for perfectly poached eggs, don't worry, we've got you covered. Skip the hassle and convert to the microwave method.

Start by gathering your tools and ingredients. This means a microwave-safe bowl (not plastic, which isn't strictly microwave-safe), a small or mid-sized microwave-safe plate, a slotted spoon, water, and of course, eggs. Add about ½ a cup of water and a pinch of salt to your bowl before cracking an egg in. Make sure the egg is completely submerged; if it isn't, pour in an additional splash of water. Set the bowl in the microwave, then balance a plate on top. But why use a plate when a lid could handy. You want your bowl to be covered while still allowing a bit of airflow, meaning a dedicated lid is likely too good at sealing up your bowl. 

Once you've got everything set up, microwave the egg on high for 45 seconds. Don't be alarmed if it doesn't come out perfectly the first time. If you're dealing with an older microwave that might not have the power it once did, you may find that 60 seconds is a better length of time, while a newer microwave might have the whites cooked and yolk runny in a mere 30 seconds. Once ready, carefully remove the bowl from the microwave with an oven mitt (the water will be hot!) and take the egg out of the bowl with a slotted spoon. Serve on toast, ramen, or truly whatever you fancy.