Using the microwave to make poached eggs? Yes! This recipe couldn't be easier. It's so easy, in fact, the kids can make these eggs all by themselves. And the best part is these poached eggs taste just as good (or better) than the poached eggs you make in a pan.
The key to this recipe is to make sure you don't overcook the eggs. With microwave ovens today being so powerful, you may only need to heat your eggs for 30 or 40 seconds before they're done. Play around with this recipe a few times to nail down the perfect cooking time.
- 2 large eggs
- Kosher salt and freshly-ground black pepper to taste
- Fill a microwave-safe coffee cup or glass or microwave-safe liquid measuring cup with 1/2 cup of water. Crack 1 egg into the cup. Place a saucer on top of the cup, so that it covers the opening completely.
- Microwave on high for 30 to 60 seconds until the egg white is cooked through, yet the yolk is still runny in the center.
- Repeat with the other egg in a fresh cup. Season with salt and pepper before serving.
You may have to play around with the cooking time a bit. Start with the shortest cooking time. Look at the egg white to see if it's cooked through. If not, continue cooking in 10-second increments.
|Nutritional Guidelines (per serving)|
|Total Fat||23 g|
|Saturated Fat||8 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||0 g|