Poaching eggs in microwave

[Dr Jekyll]

Whenever I try this I end up with a cloudy mess, the eggs don't seem to hold together.

Am I using too much water ? Not enough? Too long in the microwave? Not long enough? Too much/not enough salt?

[sean ie3]

No water or salt needed, just pop the egg into a suitable receptacle and experiment.

[V1nce Fox]

I do this all the time. Trick is to experiment with size of bowl, amount of water and time. It will also vary based on the microwave itself.

I can get them done better like this now than i can the normal way. Super quick and a good work meal.

[bungalow]

I do it. use a tea cup or small bowl, half fill with boiling water from the kettle. Add a little vinegar, crack the egg in, microwave for a minute (may need another 20seconds depending). Let it sit in the water for another minute and you've got a poached egg.

[21TonyK]

Having watched this done numerous times I will say it can be done but its crap and not the same as poaching in a pan so TBH why bother?

Pan, water, vinegar to taste, quick swirl and 2 Mins 45 seonds and thats it. Use the pan water to help remove excess yolk from the plate afterwards and you are good.

[QJumper]

I use one of these:

https://www.amazon.co.uk/Microwavable-Breakfast-Co...

Only 4 quid, and seems to do a decent job.

[V1nce Fox]

21TonyK said:

Having watched this done numerous times I will say it can be done but its crap and not the same as poaching in a pan so TBH why bother?

Pan, water, vinegar to taste, quick swirl and 2 Mins 45 seonds and thats it. Use the pan water to help remove excess yolk from the plate afterwards and you are good.

Easier in a work kitchen where there’s only a microwave.

[Dr Jekyll]

I am trying to experiment. But the trouble is that in order to interpret the results of my experiments I need to know whether my breakfast has gone wrong because of too much water, or not enough, or too long in the microwave or not long enough ETC.

At the moment I don't know which way to adjust. An egg didn't look done to me, so I left it longer and it disintegrated totally. So was it underdone at first then overdone and I should have gone for a time in between? Or was it overdone when I first looked at it? Or was it the water that was wrong? Or both?

[48k]

Dr Jekyll said:

I am trying to experiment. But the trouble is that in order to interpret the results of my experiments I need to know whether my breakfast has gone wrong because of too much water, or not enough, or too long in the microwave or not long enough ETC.

At the moment I don't know which way to adjust. An egg didn't look done to me, so I left it longer and it disintegrated totally. So was it underdone at first then overdone and I should have gone for a time in between? Or was it overdone when I first looked at it? Or was it the water that was wrong? Or both?

Only change one variable at a time until you have identified the problem ?

But TBH the answer to the question "why are my poached eggs a cloudy stringy mess" is almost always "use fresher eggs".

[Spydaman]

Half full a cereal bowl with cold water heat for 2 mins. Break egg into water and heat for 1 min. Perfect poached egg every time. Takes the same time as the toaster. I use a square bowl so the egg fits the toast.

[Dr Jekyll]

48k said:

Only change one variable at a time until you have identified the problem ?

But TBH the answer to the question "why are my poached eggs a cloudy stringy mess" is almost always "use fresher eggs".

Changing one variable at a time is precisely what I'm doing. But without some way of telling an undercooked egg from an overcooked one, and without knowing whether the other variables are such that it would work even if the cooking time was spot on it's all a bit meaningless.

The suggestion that's what I'm seeing is a symptom of unfresh eggs is useful, thanks.

[RC1807]

JOliver alternative, put the cracked egg into cling film - use an egg cup, for example, to place the cling film in. Crack the egg into the cling film, tie a knot, drop in ze boiling water... cook, unwrap, serve.