Ditch pans when making poached eggs for easy method that's ready in minutes
There's nothing quite as rewarding as cutting into a perfectly poached egg, whether you're creating a noodle dish or simply having one on toast for breakfast. But poached eggs can be notoriously difficult to perfect, often falling apart in the water unless you possess a solid technique.
TL;DR
- Poached eggs can be made easily in a microwave, eliminating the need for specialist equipment or complex techniques.
- The method involves cooking an egg in a mug or bowl with 180ml of boiling water and one teaspoon of vinegar.
- Vinegar's acetic acid helps the egg proteins coagulate, aiding in shape retention.
- Microwave the egg at 80% power for 30 seconds, then an additional 10-second burst (or in 5-second increments) until cooked, adjusting for your specific microwave.
- Avoid full power to prevent the yolk from overcooking while the whites remain undercooked.
- Drain excess water and rest the egg on kitchen paper to remove moisture for a perfectly formed poached egg.