GoKawiilA small bowl of cold water and 60 seconds in the microwave is all you need to make the best poached egg you’ve ever had. Ry Crist/CNET
Poached eggs are the version of eggs I most want to eat and have historically been the least willing to make on a Tuesday morning. The stovetop method requires a level of commitment that just doesn’t fit well into a hurried breakfast routine. The microwave method needs nearly nothing from you to succeed.
One small bowl, cold water, 60 seconds and the egg comes out with a properly set white and a yolk that’s exactly where I want it. It’s become the reason I actually eat poached eggs on weekdays now rather than saving them for weekend brunches I’m willing to put effort into.
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This method demands just one minute, one bowl and leaves no mess, save for the quick rinse of a wet mug. The results are surprisingly good and the process is impossible to flub. You can easily tinker with timing to get the exact consistency you’re after.
So ditch the frying pan or sluggish pot of boiling water. Here’s how to make perfect poached eggs in under 60 seconds.
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Poached eggs in the microwave
Step 1: Fill a ramekin with a half-cup of salted, room-temperature water. It must be enough to submerge the egg.
You’ll want enough water to submerge the egg but not spill over the top of the ramekin. David Watsky/CNET
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