Friday, January 27, 2012

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Microwave Poached Eggs

I love poached eggs, but, don’t always want to pull out the pan, heat up the water, put the egg in a bowl, swirl the water and wait for 2 or 3 minutes until the egg was cooked, hoping all the time that the water wasn’t too hot or the whites held together.

So, while working on some other microwave recipes, the thought occurred to me to try poaching eggs.

After several attempts, which included bringing the water to a boil first, using a large container, using a small container, using a little bit of water, using lots of water, cooking for one minute, 90 seconds, 45 seconds and covering the bowl with plastic wrap, I came upon the perfect microwave poached egg.

You’ll need a microwave safe custard cup (I use Pyrex) measuring one cup, ¼ cup cold water, a couple of drops of vinegar, an egg, a toothpick and a microwave safe cover (I use a plate).

Place ¼ cup cold water in custard cup, add a few drops of vinegar.  Carefully, break the egg into the water….DON’T break the yolk!  Poke a little hole in the yolk with the toothpick….just in case!

Place the cup in the middle of microwave, cover and microwave on high.  

The perfect time for my microwave, that produces the perfect white and runny yolk is 55 seconds.  My microwave is 1250 watts.

Remove it from the water with a spoon, dry It on a paper towel or napkin and enjoy. 

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