I finally figured out a lazy way to make a poached egg in the microwave
I’ve always liked poached eggs, but I seldom make them on busy mornings because I don’t want to deal with a pot of boiling water.
Recently, I tried making one in a small ceramic microwave cooker, and it worked better than I expected.
Here’s what I did:
I added a little water to the cooker, cracked in one egg, covered it loosely, and microwaved it in short bursts instead of one long cook. After that, I let it sit for a bit so the leftover heat could finish cooking the egg gently.
The result was pretty good: the white was set, the yolk stayed soft, and cleanup was basically nothing.
A few things I learned:
- Don’t seal the lid tightly in the microwave
- Start with less time than you think you need
- Microwave wattage makes a big difference
- Letting the egg rest for a short time helps a lot
- Use a towel or oven mitt when taking the ceramic out of the microwave
I usually eat it on toast, with avocado, or over rice when I want something simple and filling.
It’s not a fancy brunch-style poached egg, but for a weekday breakfast, I’d absolutely make it again.