Using the microwave to make poached eggs? Yes! This recipe couldn't be easier. It's so easy, in fact, the kids can make these eggs all by themselves. And the best part is these poached eggs taste just as good (or better) than the poached eggs you make in a pan.
The key to this recipe is to make sure you don't overcook the eggs. With microwave ovens today being so much more powerful than the microwaves of the past, you may only need to heat your eggs for 30 or 40 seconds before they're done. Play around with this recipe a few times to nail down the perfect cooking time.
Serve these eggs on toast with chopped fresh herbs, on English muffins with hollandaise sauce, on salads, hash or even pizza!
Don't Miss: How to Cook Eggs Every Way
- 2 large eggs
- Kosher salt and freshly-ground black pepper to taste
- Fill a microwave-safe coffee cup, glass or microwave-safe liquid measuring cup with 1/2 cup of water. Crack 1 egg into the cup. Place a saucer on top of the cup, so that it covers the opening completely.
- Microwave on high for 30 to 60 seconds, until the egg white is cooked through, yet the yolk is still runny in the center.
- Repeat with the other egg in a fresh cup. Season with salt and pepper before serving.
Note: You may have to play around with the cooking time a bit. Today's microwave ovens are more powerful than older microwaves, so start with the shortest cooking time. Look at the egg white to see if it's cooked through. If not, continue cooking in 10-second increments.
How nutritious are eggs?
"Eggs are an all-natural source of high-quality protein and a number of other nutrients, all for 70 calories an egg. Cost-effective and versatile, the unique nutritional composition of eggs can help meet a variety of nutrient needs of children through older adults. Plus, nutrition research suggests eggs can play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more."
Ever wondered--is it wise nutritionally to throw out the yolk?
"Most of the vitamins and minerals in an egg are lost if the yolk is discarded. The white of a large egg contains ~60% of the egg’s total protein with the remaining ~40% found in the yolk. Additionally, fat and cholesterol in the egg yolk carry fat-soluble nutrients like vitamin D, E, A, choline, and the carotenoids lutein/zeaxanthin, which may aid absorption of these essential and important components of egg."