117 Reviews of Microwave Poached Eggs

From: riffraff

On May 27, 2005

Perfect. Here's how I adapted to be able to do these at work. No vinegar. I took a coffee cup and put the water and the eggs in it. I popped the yolks just to be safe and then microwaved them for one minute. I drained the water off really well and added a small amount of butter and enjoyed them so much. Thank you so much for a healthy solution to the breakfast at work problem.

From: luvmybge

On Apr 24, 2005

It took me a third try to get this cooked the way I like it. The first one that cooked for one minute was hard. The second one cooked for 45 seconds was too sloppy and under done for me. The third try worked like a charm. I have a 1,000 watt microwave and cooked the egg for 53 seconds. Next time I think I can cook it for 50 seconds and then just let rest in the water for a few seconds longer to continue cooking it gently. This is SOOOO much faster and much easier cleanup compared to cooking in a saucepan. Although I love poached eggs, I've never liked the mess of poaching eggs, so I started cooking soft boiled eggs... but even then I couldn't get the timing just right or they broke when I attempted to get the shell off. This is THE way to go for me from now on. Thanks PaulaG!

From: Roxygirl in Colorado

On Oct 17, 2006

I was taken by the perfect egg photo and immediately made it for my husband. I think the shape/size of the dish makes a difference in the cooking and appearance of the egg. I first did it in a ribbed custard cup that was probably about 4 ounces and egg overcooked and had a squished shape. Next I put it in a small bowl and the shape turned out better and egg was slightly runny the way my DH likes them. I did cook it for around 50 seconds. I think this is a neat way to cook an egg and I'll try it again. The previous tips from reviewers were helpful. UPDATE: I cooked in a larger glass Pyrex bowl type for 55 seconds and it turned out perfectly! Roxygirl in Colo.

From: Grease

On May 19, 2005

I thought this recipe was terrific! I bought one of those 4 egg, "set in a pan of boiling water" type egg poachers and generally made a mess. Also it was hard to judge doneness. One try with your method and I had the perfect poached egg in one fifth the time in a custard cup. Subsequent attempts at the same power level produced identical results! By the way, I found that gently pouring the cooked egg into a small strainer or slotted spoon was a lot easier than trying to scoop out the egg from the custard cup. I threw out the 4-egg pan and bought more custard cups. A big-time thank you for the nifty labor saver!

From: sugarpea

On Jul 15, 2005

It works. I used a paper towel rather than plastic wrap.

From: Chef #303825

On Mar 21, 2006

I loved this recipe. I have been trying unsuccessfully to do "over easy" eggs in the microwave for about 25 years and never figured it out, so thanks. I did 2 eggs, each in their own ramekin, for 1:30. They were fabulous, white firm, yolk still runny. I may experiment a bit more, but I was very happy and would gladly eat them this way forever.

From: ladypit

On Jul 28, 2005

After a moderately intense morning workout this was a fast burst of protein (as I was out of my usual hard boiled eggs). I needed 1 mine 10 seconds to cook 2 and I left off the plastic wrap with no problems. I also used smaller ramekins (4 oz) and I was worried but it worked just fine. Thanks Paula!

From: Northern_Reflectionz

On Apr 27, 2005

I use a 'microwave egg poacher' dish....add some hot water, spray the egg cups with pam, and cover. Cook on 60% power for 35 SECONDS only....allow to sit for 2 minutes and VOILA! PERFECT soft cooked poached eggs! No need to prick the yolks when using a covered container, and on 60% power. Been doing poached eggs this way for YEARS. Less mess and fuss! Thanks!

From: Lennie

On Jun 5, 2005

Wow! How come the whole world doesn't know about this technique? (I guess they do now LOL) I just made myself a poached egg on toast and it was both tasty and lovely to look at, perfectly round; close to perfection. I'll just have to experiment a bit with timing, as I nuked my egg the full minute and the yolk was done a wee bit too much for my liking; no big deal, I'll just use less time next time. And there certainly will be a next time, and a time after that, etc etc. I have always prided myself on being able to poach eggs, but this simple microwave method is much easier and of course much faster. This is MY WAY from now on!

From: Marie

On May 11, 2005

I was always afraid to try eggs in the microwave for fear of exploding. After reading the two reviews, I cooked my egg for 50 seconds and then let it sit in the hot water after removing from the microwave oven. The best part was that there was no pan to wash. Thanks once again, Paula for this great recipe and tip.