|Nutritional Guidelines (per serving)|
|Servings: 1 serving|
|Amount per serving|
|% Daily Value*|
|Total Fat 23g||30%|
|Saturated Fat 8g||38%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Using the microwave to make poached eggs? Yes! This recipe couldn't be easier. The only trick is to get to know your microwave and make sure that you don't cook them too long. The best part is that once you find the sweet spot, these poached eggs taste just as good as the poached eggs you make in a pan, and there's less cleanup.
Easy Microwave Poached Eggs Recipe
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.
Serve these eggs on toast with chopped fresh herbs, on English muffins with hollandaise sauce, or on salads, hash, or even pizza!
- 2 large eggs
- Kosher salt and freshly-ground black pepper to taste
Gather the ingredients.
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.
- Keep the saucer on top of the mug for several seconds before peeking at the egg. Use a microwave-safe cup and saucer. In some tests, air bubbles in the eggs rapidly expanded and escaped from the eggs like mini-explosions.