Starting your day with a hot, high-protein breakfast is easy once you know how to poach eggs in the microwave.
This Microwave Poached Eggs Recipe is going to rock your mornings! I know it’s sure made mine a whole lot easier. I’d pretty much given up eating poached eggs at home even though one of my favorite breakfasts is Eggs Benedict. So, I only got to enjoy it when we ate breakfast at a restaurant, which doesn’t happen very often.
Then I found out how easy it is to poach eggs in the microwave. We’re talking ONE MINUTE, and they’re done! So, while I’m not up to making Hollandaise Sauce very often, I’ve still been following this recipe a couple of times a week — it’s just that easy and convenient. If you enjoy eggs for breakfast or are looking for easy low-carb or keto-friendly breakfast recipes, this is the way to go!
How to Poach Eggs in the Microwave
If you’ve tried poaching an egg on the stove, you know what it’s like: you bring a pan of water to simmer, add a splash of vinegar, crack an egg on a saucer and then slip the egg into the liquid. Three minutes later, you scoop the egg out of the water with a slotted spoon. That’s all there is to it in theory. In reality, my eggs always dissolved into wispy things with overcooked yolks, so I usually wound up eating oatmeal instead. Not anymore!
Helpful Tips to Microwave Poached Eggs
Use a coffee mug, not a teacup. The mug needs to be deep enough that you can cover the egg by 1 inch of water with a couple of empty inches of space above the water’s surface. This gives the water room to boil without overflowing in your microwave. If you don’t have that much room in your mug, use a bigger one. I’ve used both 6- and 8-oz mugs without problems, as well as 900 and 1200 watt microwaves.
Don’t forget to poke a small hole in the yolk. Using the tip of a sharp knife or a toothpick to make a tiny hole in the yolk allows steam to escape and keeps your poached egg from superheating and bursting. Remember, you’re just poking — focus on piercing the “skin” of the yolk without jabbing too far into it.
Covering with an actual plate is not optional. Paper towels or paper plates aren’t heavy enough and will allow steam to escape, which prevents the water from reaching the temperature needed to poach the egg.
Check it carefully. Don’t slosh the cup around when you check if the egg is done — it’s going to be steamy in there. If the whites are still runny, microwave it for another 10 seconds and check again. Repeat until you’re happy with how it looks.
Poached eggs are nice on toast, of course, and you can’t make Eggs Benedict without them. But there are many other ways to enjoy them. Check out these ways to serve microwave poached eggs:
- Top a green salad with a poached egg to turn it into a meal.
- Slip one onto a rye crisp over some bacon and sriracha.
- Slide one onto a burger.
- Top your avocado toast with a microwave poached egg, a pinch of chili flakes, and some sea salt.
- Spoon it on top of a bowl of ramen, then add some minced green onions and a pinch of black sesame seeds.
- Sautee some fresh baby spinach, mushrooms, minced garlic, and onions in olive oil then sprinkle it generously with salt and add a poached egg for a nutritional powerhouse.
- Toast half a bagel, smear it with creamy butter, then drape it with smoked salmon and a poached egg.
- Nestle it in a bowl of rice and drizzle on some brown gravy for a Hawaiian treat called “Loco Moco.”
Microwave Poached Eggs
- Coffee mug
- Plate or saucer
- 1 egg
- water about room-temperature
- Fill a coffee mug halfway with water. Crack an egg and let it slide down the side of the mug to the bottom. Use a toothpick or the tip of a sharp knife to gently poke a small hole in the yolk.
- Cover with a plate and microwave it on high for 1 minute. Check the egg for doneness and repeat in 10-second bursts, checking after each, until done.
- Gently tilt the mug away from you and lift the lid. Remove the egg carefully with a slotted spoon. Serve immediately.
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