Q&A for How to Poach an Egg Using a Microwave

Fill a bowl or prep sink with cool water. Gently place the eggs into the water. The waterline should be high enough that all of the eggs are submerged. If they float they are bad and should be discarded. The ones that stay at the bottom of the bowl or prep sink are good.

No. In fact, you should use cold water.

Use cold water. The water temperature should be about the same each time or the cooking time will be altered.

Cook the eggs separately. Put each egg in a mug with 1/2 cup water. When the first one is done, remove it and put the second egg in the microwave. Since it is only cooking for about 1 minute, this should not be a problem.

You can use a toothpick instead of a fork if you want to, although it's not really "better."

It will work with any wattage: you just have to adjust the time to suit your equipment.

Yes.

No, the microwave will melt the plastic and possibly contaminate your food with harmful chemicals.

You do not have to prick the yoke to poach an egg. The yoke will cook, but will not be set like the white part of the egg.

Use cold water. The temperature should be about the same each time or the cooking time will be altered.

White eggs are found in supermarkets across the US and are the most commonly purchased color. If you're in another country, you can go to your supermarket and ask them if they have white eggs anywhere.

Yes, as Pyrex is microwave-safe. However, keep in mind that you must be very careful of extreme temperature changes, which can cause it to shatter or crack. Let the glass cool before washing it, and don't set the hot glass on something cold

Yes, but the egg may take longer to cook.

Yes, but it would be more effective to season your egg after cooking.

Glass versus ceramic shouldn't make a huge difference. Just make sure your glass container is impervious to heat.

Yes - most clingfilms have been found to be microwave-safe. Do not allow the clingfilm to touch food and make sure you vent it to allow steam to escape.

Yes. For example, if you have two mugs (both with 3/4 cup of room-temperature water in them) with a 52-gram egg in each mug, you can microwave the two together on 80% power in an 1100-watt microwave for 2 minutes and 15 seconds.

While this is a good idea for baking, for a more consistent result with poaching, the eggs should be cold.

Your microwave may be at a higher wattage than the recipe anticipated. Try reducing the microwave's power setting.

If cooking in a microwave, the yolk must have the membrane pierced to relieve the pressure generated during the heating process. Not doing so will usually cause the yolk to burst, which will 1), ruin the basic idea of the poached egg, and 2), produce a mess.

Use a toothpick to stick into the yolk so it won't explode in the microwave.

Put the water in first then add the egg. If the egg is not fully submerged, then you need to add some more water.

You can, this method though will leave the egg rather bland. A large portion of the salt will be dissolved into the water, and not on the egg. This method is however good with spicy sauces, to make the spice milder, while still keeping flavor.

No, there is no need to add vinegar to the water unless you are trying to go for a specific kind of flavor.

You need to prick it to allow steam to escape so that the egg does not fall apart. Make sure the hole in the yolk is not too deep.