Microwave Poached Egg Recipe
This Microwave Poached Egg recipe offers a quick, foolproof way to enjoy perfectly poached eggs with firm whites and a runny yolk in just about one minute. Ideal for busy mornings, this method requires no special tools beyond a microwave-safe bowl, making it a simple and elegant option for breakfast or adding protein to a range of savory dishes like avocado toast, noodle bowls, and fried rice.
- Prep Time: 1 minute
- Cook Time: 1 minute
- Total Time: 2 minutes
- Yield: 1 poached egg 1x
- Category: Breakfast
- Method: Microwaving
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
Egg and Water
- 1 large egg
- Cold water (enough to cover the egg twice its height, approximately 1/2 cup)
- Kosher salt, a pinch
Instructions
- Prepare the egg: Crack the egg into a microwave-safe glass bowl or small ramekin. The bowl should be about 3 inches in diameter and hold 6 to 8 ounces to ensure the egg white encases the yolk properly.
- Add water and salt: Cover the egg with cold water to a depth twice the original height of the egg in the bowl—usually about half a cup. Sprinkle in a pinch of kosher salt.
- Microwave the egg: Microwave the bowl uncovered on high for approximately 60 seconds. The egg whites should be fully set while the yolk remains bright yellow and runny. Because microwave wattages vary, if the egg isn’t done, continue microwaving in 10 to 15 second increments until desired doneness is achieved.
- Remove and drain: Use a slotted spoon to carefully lift the poached egg from the water. Optionally, drain the egg on paper towels to remove excess water before serving.
Notes
- Use fresh, cold eggs straight from the refrigerator for best results.
- Cook one egg at a time to ensure even poaching.
- Microwave cooking times vary widely between models, typically ranging from 45 to 90 seconds. Experiment to find the optimal time for your appliance.
- Cover the bowl with a paper towel if concerned about splatter in the microwave.
- Do not add vinegar; it is unnecessary when microwaving in a small bowl as the water contains the egg whites.
- To avoid egg explosions, do not pierce the yolk; uneven heating can cause splatter.
- Leftover poached eggs can be stored in an airtight container refrigerated for 3-5 days and reheated gently by microwave or simmering in hot water for 20-30 seconds.
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