Our easy recipe for Microwave Poached Eggs gives you the perfect poached egg in just 1 minute. All the tips for a perfectly cooked poached egg every time.
Using a toothpick or sharp knife, pierce the egg yolk a couple of times.
Put in the microwave and cover with a microwaveable plate and cook on high for 30 seconds.
Remove the plate and and check to see if the whites are cooked. If not, put the plate back on and put it back in the oven for 10 seconds and check again. It may need another 10 seconds.
Using a spoon or a little sieve, remove the eggs and place them on a piece of kitchen towel.
Notes
Let refrigerated eggs reach room temperature before poaching.
Fresh eggs are always best, because they will hold their shape better and give you perfect poached eggs. Place the egg in a bowl of water, and if it sinks, it is fresh. Floating eggs should be thrown away because they are too old.
If you are having trouble cracking your egg straight in to the cup, then crack it into a small ramekin first and then pour that into the cup.
The amount of water you use will depend on what you are cooking the egg in. We used a mug, so just needed 130ml (0.5 cup). If you are using a bowl, you might need to use more, just make sure the egg is covered by 1 inch of water.
Make sure you cover the cup with a plate. This stops the steam escaping and keeps the water at the temperature needed to cook the egg.
If you want to avoid soggy eggs, drain off the excess water by placing them on a paper towel before serving.