I am not a huge egg person--I only like them cooked in certain ways--but I do enjoy poached eggs. Especially when they're smothered under Hollandaise! I've made them lots of different ways. I've used those egg molds you lower into boiling water. I've used the plastic poaching containers you put in the microwave. The best method was using a skillet with a couple inches of boiling water and a splash of white vinegar. Carefully slip in eggs one-by-one, turn off heat, cover and set a timer for 5 minutes. But sometimes even that seems like too much work to poach one egg for myself on a weekday morning. Then I saw this. I don't remember where I saw it--Instagram perhaps? It works very well and is especially good if you're only making one egg for yourself.
You'll need a small ramekin that can go into the microwave safely, water, an egg, a slotted spoon and a folded paper towel.
Fill a small ramekin with water. Keep in mind the egg will raise the level of water. You may have to experiment.
Slip egg into ramekin.
Pierce white with the tip of a knife once or twice. (So the egg doesn't explode.)
Microwave for approximately 40 seconds. Time will vary on your microwave's strength and your taste. You will have to experiment.
Remove egg with a slotted spoon and drain on a folded paper towel.
Add salt if that's your thing and enjoy!
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I am definitely not an egg person, but this is good to know. Thanks!
ReplyDelete2clowns at arkansas dot net
Looks great! We love eggs in our house. I enjoy cheesy scrambled eggs.
ReplyDeleteA question: Your instructions state " Pierce white with the tip of a knife once or twice. (So the egg doesn't explode.)" Shouldn't that be pierce the yolk?
ReplyDeleteNancy
allibrary (at) aol (dot) com
I've always pierced the white but I looked it up and you can pierce both. Doing just the white worked for me.
DeleteI've only made scrambled eggs but this looks like an easy way to try poached. I signed up for your newsletter as well. aprilbluetx at yahoo dot com
ReplyDeleteWell done!
ReplyDeleteAnother tip on poaching eggs is to crack the egg into a colander so the thin white is removed and only the firm white and yolk remain.
Also, use the freshest eggs possible to the firmest whites.
Interesting! I'd never heard of that!
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