by This is partly due to the fact that poaching an egg is one of the most intimidating cooking techniques for many. Given the care, patience and refinement required to get the job done, it is no surprise that chefs share their tips and tricks for making poached eggs from the beginning. From adding vinegar to the pot and swirling the water before tossing the egg to using a silicone gadget filled with a Thingamajig drawer — we’ve seen it all.
Here’s the thing, though: The whimsical rumor that poached eggs continue to carry them is completely unjustified. Why; Because you can do the damn thing in the microwave — completely hands-free — and it only takes a minute.
If you’re ready to let poached eggs in the microwave change the game for brunch (and most importantly, breakfast of the day) for good, read below.
How to make poached eggs in the microwave
The only tools you will need at your disposal are a microwave, a mug and a toothpick (or something similar – a kebab skewer would work just as well).
Start by filling a standard 8-ounce mug with cold water. Be sure to leave about an inch of space at the top so that your egg does not spill.
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2. Next, break an egg in the cup, taking care not to break the yolk in the process (to super noble).
3. Once this is done, the crucial step: Using a toothpick or other sharp, thin object, drill a small hole in the yolk so that it remains completely intact and does not run or “bleed” into the water. The small piercing ensures that your egg will not explode and splash in the microwave. Finally, place the egg cup in the microwave and put the microwave on high heat for one minute.
4. At the end of the 60 second period, use a spoon to carefully fish your egg. You can either let it dry on kitchen paper or swallow it immediately.
Keep in mind that this technique is especially suitable for people who prefer a wetter yolk, although you can always add more time to the cooking process if you like your eggs closer to soft than poached. If you prefer a slightly more cooked egg, you can either let the egg rest in hot water for a while longer after removing it from the microwave or continue to cook the egg in the microwave in 10 second increments.
You can also try different pots to get slightly different shaped eggs. For example, if you choose a cup with a larger frame, you will end up with a flatter poached egg (hello, a huge slice of yeast), while a smaller, narrower cup will result in a rounder egg (ideal for putting on an English muffin or bun).
Of course, no matter how you cook your eggs, you will have a protein-rich treat that you can get from box to plate in seconds (caffeine in the system or not). A single egg contains six to seven grams of protein, says Tracy Lockwood Beckerman, MS, RD, and is a complete protein to start with. Therefore, starting your morning with a few poached eggs as part of your breakfast is a surefire way to give your body the energy it needs to fuel your morning appointments, workouts or whatever the day brings. “Eggs are cheap, filling and easy to find and are an excellent source of high quality protein,” Beckerman told Well + Good. “Your body is able to fully absorb all the protein from the eggs to help lower blood pressure.” They are also packed with vitamins and minerals such as choline, iron, vitamin D, vitamin A and B vitamins.
Watch the video to find out why Beckerman calls eggs “nature’s multivitamin”:
We love this technique of adding a little pizza to your morning routine – who says brunch recipes should be reserved for Sundays? The next time you feel yourself slipping into a morning wave but you can’t resist trying to actually cook something in the morning, avoid the temptation to grab the same old cereal box. Instead, toast an English muffin, put your egg in a glass of water and instead, try a dish of poached egg worth the restaurant.
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