The Easiest Way to Poach Eggs Is in the Microwave

When it comes to making eggs, most of us have mastered the basics: they are sun-baked, very light, omelette-like. But when you crave the perfect poached egg, with its just-cooked silky whiteness and soft, warm core, it's tempting to add an apron and skimmer and entrust your order to a professional. A poached egg turns out to be intimidating, and many of us who tried to master the technique of cooking at home, faced with the fact that viscous egg threads floated in the water with a vinegar taste. But you no longer have to shell out $ 15 for a "little egg paradise" courtesy of a professional chef-poached eggs are always on hand. Cooking poached eggs at home is easy thanks to your loyal friend in the kitchen - the microwave oven. That's right: You can stop worrying about the size of the pan, the temperature of the water, or the benefits of adding a little vinegar and just pour over that egg. While the microwave hardly claims to be sophisticated, it's actually the best way to make consistently delicious poached eggs. In addition, this reliable method is much faster than waiting for the water to boil. Also, according to Bon Appétit, microwave cooking is the preferred method for brunch restaurants, such as Jasper White's Summer Cabin in Cambridge, Massachusetts. And if you think poached eggs are just for breakfast, think again. Eggs are essentially a condiment that can decorate any dish, from pancakes to burgers and salads. Making poached eggs in the microwave makes it much easier to prepare this original egg dish. In just a few minutes, you can turn even a dreary weekday lunch into an impressive meal. Prepare a poached egg in the microwave in your office, and suddenly-ta-da! Your kale and lentil salad has just become a bistro-worthy dish. After all, there's no better source of protein than a healthy poached egg made without butter. So, how do you do it? Before we get down to business, a caveat: microwave ovens, like snowflakes, are all different. You may need to adjust this recipe depending on the power of your microwave and taste preferences.
Pour 1/3 cup of water and a little vinegar, if desired, into a microwave-safe cup or small bowl. Vinegar is not necessary to add, but it will help the egg to boil a little better.Carefully break the egg into a mug or bowl, making sure it is covered with water. Don't forget to prick the egg yolk with a fork or toothpick to prevent it from exploding.Cover the mug or bowl with a small plate suitable for a microwave oven and reheat on high power for one minute. The egg white should solidify, but the yolk is still runny. If the egg white is still runny, continue cooking in the microwave in 10-second increments until you are satisfied with the degree of roasting. It is worth noting that, unlike cooking poached eggs on the stove, in the microwave, the yolk is cooked faster than the protein. If you like the protein to be a little softer, you may want to take out the egg earlier.Using a slotted spoon, remove the egg from the water and transfer it to a plate. Add a pinch of salt and pepper (or my favorite dish, sriracha) to taste. Serve with toast, salad, or as a stand-alone dish.