This is due in part to the fact that poaching an egg is among the most daunting culinary techniques for many. Given the care, patience and finesse required to cope with the action, it comes as no surprise that chefs have shared their great tips and tricks for making poached eggs since the beginning of time. From adding vinegar to the pan and whirling the water before throwing the egg in, to using a disappointing silicone gadget thingamajig – we’ve seen it all.
But here’s the thing: The discerning reputation that poached eggs continue to carry 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 are ready to let microwave-poached eggs change your brunch (and more importantly, your everyday breakfast) game for good, read on.
How to make poached eggs in the microwave
The only tools you 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 mug with 8 ounces, give or take, cold water. Be sure to leave about an empty space at the top so your egg does not spill out.
2. Then crack an egg into the mug, being careful not to crack the yolk in the process (please super blid).
Once this is done, the critical step is: Use a toothpick or other sharp, thin object to poke a small hole in the yolk so that it still remains completely intact and does not run or ‘bleed’ into the water. The small puncture ensures that your egg does not explode and squirt in the microwave. Finally, place the egg-filled mug in the microwave and microwave on high for one minute.
At the end of the 60 second period, use a spoon to gently fish your egg out. You can either let it dry on a paper towel or consume it right away.
Keep in mind that this technique is especially suitable for people who prefer a more liquid plum, although you can always add more time to the cooking process if you like your eggs closer to soft-boiled than poached. If you prefer a slightly more boiled egg, you can either let the egg rest in the hot water for a little more time after taking it out of the microwave, or continue to microwave the egg at intervals of 10 seconds.
You can also try different vessels to get slightly different shaped eggs. For example, if you choose a mug with larger edges, you will end up with a flatter poached egg (hey, giant slice of sourdough), whereas a smaller, narrower mug will result in a rounder egg (ideal for topping an English one). muffin or bagel).
No matter how you cook your eggs, you will of course get a protein-filled treat that you can get from carton to plate in seconds (caffeine-in-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 boot. As such, starting your morning with a few poached eggs as part of your breakfast is a sure way to give your body the energy it needs to cope with your morning meetings, workouts or whatever the day offers. “Eggs are cheap, filling, and easy to find, and they 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 loaded with good vitamins and minerals like choline, iron, vitamin D, vitamin A and B vitamins.
Watch the video to find out why Beckerman calls eggs “nature’s multivitamin”:
We absolutely love this technique of adding a bit of pizzazz to your everyday morning routine – who says brunch recipes should be reserved for Sundays? Next time you feel like you’re slipping into a breakfast trail, but can not cope with the hassle of actually doing something in the morning, avoid the temptation to reach for the same old box of cereal. Instead, toast an English muffin, dip your egg in a mug of water, and get a restaurant-worthy poached egg dish instead.
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