One minute in the microwave is enough to make perfectly poached eggs, with oozy gooey yolks #yolkporn.
That could pretty much be this entire blog post.
I have been messing about with quick cooking meals for nearly a year now and this is a revelation. A friend who works in a cafe told me that when they were rushed they used a shortcut to poach eggs. Some internet research tells me this is not a secret, there was a post about this on the kitchn back in 2010 and on bonappetit.com, but it’s new to me.
Every morning this week I have been having poached eggs for breakfast. Poached eggs + Sriracha sauce = ❤️. It’s fabulous and so quick that the slowest element of my breakfast was making a proper cup of tea.
I skip breakfast way too often, so I am excited to have a healthy breakfast that easily makes it under my 7 minute deadline. I didn’t time my cooking time every morning, but today’s breakfast, pictured at the top of this post only took 5 minutes, including lightly toasting my bagel.
The trick is to add half a cup of water to a microwave-safe cup, carefully crack the egg into the water then microwave on high for 1 minute.
I like my egg whites firm and silky, so I use the longest cooking time of 1 minute, but if you like a runnier egg you can reduce the time. Some sources suggest a cooking time as short as 30 seconds.
The other trick I learnt is to properly measure the half a cup of water, if you use too much or too little water the egg will not cook properly in the given time.