How to Make Microwave Poached Eggs in One Minute
- Fill coffee mug half of the way up with cold tap water.
- Put a splash of vinegar into the water (about a tablespoon or so).
- Crack an egg into the water.
- Microwave for one minute (feel free to adjust the length of time, depending on your microwave and your personal preferences for egg runniness).
Important Safety Note: You may want to drape a paper towel over the cup in case the egg explodes, especially if you don’t yet know the exact length of time that works best with your microwave!
- Remove from microwave and use a spoon to place the egg on a plate (or toast/muffin/whatever).
- Season egg to taste (I personally love salt, pepper, bacon bits, and cheese, but you could also do hollandaise, for example).
Update – I wanted to find out exactly at what point the eggs could potentially explode when using this technique, so I did some more experiments with more eggs and here is what I found. I have a 1200 watt microwave oven, so keep that in mind:
With the second egg, I tried something different and pierced the yolk with the sharp point of a knife. This time, it cooked for 1 minute and 25 seconds before exploding.
I was curious what would happen if I reduced the power, so I lowered the power to 50% (600 watts) and tried again with a third egg. This time, the egg got all the way to 3 minutes and 24 seconds, but when it exploded it seemed to do it with a lot more force than the prior two times.
I decided to see if cooking the egg at half power would give me more control over the results, and sure enough, it did!
I cooked another egg at half power for 2 minutes and I got a poached egg that was still quite runny:
Each time I did an exploding egg experiment, I draped a paper towel over the cup, and after the experiment I reset everything, cleaning and drying the microwave and cup and cooling everything back down to room temperature.
So the guess the lesson is:
Experiment with your own microwave to find the best times that work for you, and make sure you drape a paper towel over the cup, just in case!
Also, if you poach the egg so it is well done, it is probably best to let the egg sit for a minute after cooking it, so it won’t explode when you cut it open.