I love poached eggs; but making poached eggs require such skills and patience from methods taught by the cooking gurus which make me shun poached eggs for a long time. Until one day when I decided to give the microwave method a try. It was through many trials and errors and the eggs exploded in the microwave oven, giving me clean up nightmares! I am going to share what has been tried and this no fail method will make having poached eggs more enjoyable :)
Ingredients
2 large eggs from the fridge
3 cups cold filtered water
Dash of black pepper and salt.
Utensils and equipment
1200 watts microwave oven
Slotted spoon
A deep stoneware bowl
Method
**Note: Be careful when microwaving eggs - ensure that shells are always removed and that you place enough water to cover the eggs completely. To prevent eggs from exploding, do not overcook the eggs in the microwave. Cooking time may vary with the wattage of microwave ovens.
Fill the bowl with water.
Crack both eggs into the bowl filled with water. Throw away the shells. Do not pierce or break the eggs.
Place bowl in the microwave oven and cook for 4 minutes. If you wish the whites to be less runny, you may add 30 seconds to your cooking time.
Remove bowl from microwave oven carefully without scalding yourself.
Using the slotted spoon, dish out the eggs and place them on your serving plate.
Serve with a dash of freshly ground black pepper and salt.
Lay back and enjoy your breakfast!
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