Saving the planet one toothpick and piece of plastic wrap at a time.
Yes, a poached egg can be produced in a microwave … but … what will get the perfect poached egg … the yolk runny … the white not rubbery.
What is your strategy … Add vinegar? Swirl water? Power level … full, half, on and off? Prick yolk? Special cooker? Spray dish with oil? Lot’s of water or a few drops?
Let me state this CLEARLY up front. I want to microwave it. I do NOT want the stovetop method … however superior some might find that.
It never occurred to me to poach an egg in a microwave until I read this in a separate topic.
That was ok, but I’d rather not use plastic wrap and deal with setting power levels unless it absolutely produces superior results
I tried this method next - Microwave Poached Eggs with balsamic vinegar.
What I liked about this was the stop and go process on full power … 20 seconds … stop ... 18 seconds … stop … 16 seconds. There’s a bit of voodoo, it seems to me, about placing the cup in the center of the microwave.
That recipe also states …
“In addition to providing a tart flavoring to the eggs, the vinegar helps to stabilize the white and speed the cooking process”
However, another site said vinegar was unnecessary in the microwave as it is just used to set the white when traditionally poaching in water.
This had five methods of poaching, one of which involves swirling water and another involves just wrapping in Saran Wrap … despite not wanting to you use plastic, the idea of just plopping an egg in a bowl lined with the wrap and not having to clean a dish has a certain appeal.
This is boil water first, add egg, reduce power level strategy
I don’t see any benefit to a special microwave egg poacher. This review seems to indicate the eggs don’t come out very good and you have to use two eggs for best results. I only want one egg at a time.
This just says to boil a cup of water, remove from microwave, add egg and let sit for 3-4 minutes. Well, that’s not very microwave specific and it seems that people would just do that with stovetop eggs if it worked.
This was interesting in terms of using reduced power levels and using room temperature eggs before nuking ... come to think of it the two eggs I used were room temperature. It also advise not to use salt and putting on a rack for more even cooking
"If they are cooked when chilled, the rapid change in temperature can cause them to cook unevenly and can also make them burst. Microwave energy is attracted to fat, and egg yolks have a higher fat content than egg whites ... . Cooking eggs on low power also helps reduce the risk of the yolk bursting . Delicate and high-protein foods (eggs are both) should be elevated on a microwave-safe rack or upturned plate or saucer when cooked in the microwave so that the microwave energy can penetrate them from underneath"
Do you think swirling water for microwave cooking matters?
Spraying the dish with oil is to allow easy removal from the dish and clean up. Do you think the small amount of oil might influence the heat of the liquid?
I know that pricking the yolk with a toothpick is to prevent it from exploding, yet the two eggs I’ve micro-poached to date haven’t exploded, so maybe the right timing could get around that. I guess I could use a knife tip rather than a toothpick and save a tree sliver.
I realize the variable is playing with the cooking times for my own oven. Still there must be some method that produces a very good microwave poached egg.
Any wisdom is welcome. There’s only so much cholesterol a girl can eat and extensive personal testing might not be kind to my heart.
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