Microwave Oven Poached Eggs
2014-04-25- Cuisine: American, European
- Course: Breakfast
- Skill Level: Easy to Moderate
- Yield : 2
- Servings : 1-2
- Prep Time : 5m
- Cook Time : 2m
- Ready In : 7m
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Nutritional Info
This information is per serving.
-
Calories
72 -
Calories from Fat
45 -
Total Fat
5g -
Saturated Fat
1.5g -
Trans Fat
0g -
Cholesterol
212mg -
Sodium
70mg -
Carbohydrates
0.5g -
Dietary Fiber
0g -
Sugar
0.5g -
Protein
6g -
Serving Size:
1 large egg
Poached eggs can be part of a low calorie breakfast or used in a variety of recipes. Traditional poaching using a skillet or pan of boiling water can be messy and up to 50 percent of the white can be lost during poaching. The white provides most of the eggs protein and has no fat or cholesterol.
This microwave oven poached eggs method, using ramekins or custard cups, produces round eggs with most of the white intact for Eggs Benedict, egg sandwiches, or enjoyed alone with a little salt, black pepper, salsa, or hot sauce.
By increasing cooking time a few more seconds, you have hard cooked eggs perfect for homemade muffin sandwiches.
Using a microwave oven to poach eggs can be hit and miss and can result in a big mess and cleanup should the eggs explode.
Microwave oven power and egg yolk sizes very. It takes trial and error to achieve consistent texture when using a microwave oven to poach eggs or hard cook eggs.
Stove top poaching provides more controlled, consistent results, is simple, repeatable and virtually eliminates exploding eggs.
Related Recipe
Ingredients
- 4 tablespoons (60 ml) water
- 2 large eggs
- Salt and pepper to taste
Method of Preparation
Step 1
Place 2 tablespoons of water in each ramekin or custard cup and microwave of high 1 minutes or until water boil.
Step 2
Crack an egg into each ramekin and pierce the yolk with a toothpick or end of a sharp knife. This will prevent the yolk from exploding. Cover each ramekin tightly with plastic wrap folded in half to double the thickness.
Step 3
Microwave on medium to medium high (50 to 70% power) about 1 minute or until almost all the white is opaque for soft yolks and 1 1/2 minutes for hard yolks. Rest about 2 minutes and serve.
