Microwave Basics – Poached Eggs
Eggs
Success with microwave-poached eggs depends on attention to two rules. To start with, make sure the water has reached a full boil, with bubbles breaking the surface, before you add the eggs. And never forget to prick the membrane over each yolk.
For 1 egg, pour 1/4 cup hot water and 1/4 teaspoon white vinegar into a 10-ounce microwave-safe custard cup. Microwave, uncovered, on HIGH (100%) for 1 1/2 minutes or until water reaches a full boil. Carefully break 1 egg into boiling water. With a fork, prick egg yolk straight down through membrane; cover cup and microwave on HIGH (100%) for 40 seconds. Remove from oven and let stand, covered, for 2 minutes. For a firmer egg, let stand for 3 to 4 more minutes. To serve, lift egg from water with a slotted spoon.
For 2 eggs, proceed as above, cooking each egg in its own custard cup; cooking time is the same.
For 3 or 4 eggs, measure water and vinegar into custard cups and arrange in a circle on a flat 12-inch microwave-safe plate (this makes it
easy to remove the eggs from the oven quickly). Proceed as above, allowing 3 1/2 to 4 minutes for the water in the cups to reach a full boil.
For 3 eggs, allow 1 1/2 to 2 minutes of cooking time; for 4 eggs, allow 2 to 2 1/2 minutes.
