There is nothing more satisfying than cutting into a poached egg, whether you are cooking noodles or having them on toast for breakfast. However, a poached egg can often be really fiddly to make and often falls apart in the water unless you know the best way to cook it.
Cindy, a food writer and founder of Salt and Serenity, has shared that you don’t need any fancy equipment to make a perfectly tender and unbroken poached egg, as it can be done in a microwave. She said, “Poached eggs are not something I ever made at home until a few weeks ago. They always seemed so complicated to make. Swirling the simmering water into a vortex and then gently lowering the egg into this seemed like a recipe for disaster.
“But then I started seeing people making them in the microwave all over Instagram. I wondered if it could really work. It took me over a dozen eggs until I finally cracked the code! (a little egg humour there).”
It may sound a little strange if you have never tried it before, but making a poached egg in a microwave is surprisingly easy and only takes two minutes.
You cook the egg in a mug or bowl so it can easily keep its shape, and the microwave gently cooks it so you get a soft and springy poached egg without any fuss.
How to easily make a poached egg without it falling apart
You will need:
- One large egg
- 180ml of boiling hot water
- One teaspoon of vinegar
Method:
To begin, boil a kettle. Pour the boiling water into a heatproof bowl or mug. Then, add one teaspoon of vinegar.
You can use any vinegar flavour you like. Vinegar contains acetic acid, which helps the proteins in eggs bind together so they will keep their shape while cooking.
Tap the egg with a spoon to crack it and add it to your heatproof mug or bowl. Cover the top with a plate and place it in the microwave at around 80 percent power to cook for 30 seconds.
How long it takes to cook a poached egg will depend on the type of microwave you own, and you may need to experiment with the timing to discover what works best for you.
Make sure to also not put the microwave on full power, as this can set the yolk too quickly and lead to undercooked whites.
After the 30 seconds are up, take the egg out of the microwave and use a spoon to gently turn the egg so the yolk is surrounded by the whites.
Then, simply cook the egg for 10 more seconds, and if it is not completely set, cook it at five-second intervals until it is cooked.
Once the egg is ready, drain the water and place it on paper towels to soak up any excess moisture.
You will have a springy and perfectly shaped poached egg that is simple to cook without any chance of it breaking apart.