A professional chef has shared his simple recipe for cooking a ‘perfect’ poached egg in the microwave in just 90 seconds – without the need for a pan or vinegar
Poached eggs, praised as a breakfast favourite, often intimidate home cooks due to the risk of them falling apart or turning rubbery when not made correctly. The common tip of adding vinegar to water for poaching eggs might protect their shape, yet can infuse an unwanted acidic taste that many disdain.
But a professional chef has let slip the secret to crafting a flawless, “perfect” poached egg using only a microwave. Mike, a connoisseur of ramen and brains behind Mike’s Mighty Good range, advocates microwaving poached eggs over traditional methods which can cause the whites to spread too thin, especially when cooked in the same pot as noodles or doused with vinegar.
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His advice is straightforward: “You can poach [an] egg with nothing more than a mug, a microwave, and a few ounces of water….a microwaved poached egg is one of the simplest foods you’ll ever make.”
Talking through the steps for making the dream poached egg in a microwave, Mike expressed: “Also, make sure the mug is nice and dense. A lightweight mug can get almost as hot as the water inside it.”
To reduce cooking time, start with warming the water in your chosen mug, but keep some room on top, considering the egg’s volume. Although vinegar is optional, he stresses it’s truly redundant for this technique, reports the Express.
Mike explained: “A lot of poached egg recipes call for a splash of vinegar to help the egg white maintain its shape. In the small confines of a mug, vinegar won’t make a noticeable difference, so it’s not worth the effort.”
He also recommends cracking one egg into the mug and cooking them individually to prevent uneven results which could leave you with one overdone and one undercooked.
Before microwaving, Mike advises gently piercing the yolk with a fork: “This will allow the yolk to release pressure slowly, not catastrophically. Just in case, it’s still wise to put a small saucer or even some cling film over the top of your mug.”
Adding a protective measure he notes, “On the off chance that your yolk does explode, this will keep the mess inside the mug.”
The cooking time is roughly 90 seconds, but adjustments may be necessary based on the power of your microwave. Mike emphasised consistency: “Once you’ve found the perfect cooking time, remember to keep the variables the same.
“Use the same amount of water every time, and even the same mug if it’s practical. That way you’ll get a consistent egg every time.”
Finally, he suggests leaving the freshly cooked egg in hot water for an additional minute for firmer whites and a creamier yolk. However, if you’re a fan of a more liquid yolk, this step isn’t necessary.
Next, place your egg on a paper towel or give it a gentle dab to dry off any excess water. Your perfectly poached egg is now ready to be enjoyed with a slice of buttered toast.