Easy Poached Egg in 90 Seconds

Introduction: Easy Poached Egg in 90 Seconds

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it doe…

In this Instructable, I will show you how to poach an egg in 90 seconds. This easy poached egg recipe is awesome and perfect for people who love eggs but may want to be a little healthier and not fry them. Traditionally you would poach eggs in boiling water with vinegar in a pot on the stovetop. You certainly can still do that, but it takes longer. For this demonstration, I will show you how to poach an egg in a microwave. If I can do it, you can do it. Let's get started!

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Follow the super easy steps below or watch the video tutorial or do both. :)

Step 1: Ingredients and Tools

Ingredients:

  • 1 large egg
  • 2 cups of water (475 ml) doesn't have to be exact
  • 1 tbsp white distilled vinegar
  • Salt
  • Pepper

Tools:

  • Microwave-safe bowl
  • Slotted spoon

Step 2: Drop It Likes Its Hot

Take a microwave-safe bowl and add the water to it. The water should be room temp, and not cold. If it is cold it will take longer, which is fine.

Then pour in the white distilled vinegar. The vinegar helps the egg whites cook faster. If you don't add the vinegar, the egg whites will kind of dissipate in the water and not cover the egg. like we want. It just won't turn out very well if you don't use vinegar.

Then crack that egg and drop it in the water.

Step 3: Microwave It!

Place the bowl in the microwave and cook it for about 90 seconds. It depends on the wattage of your microwave. I have a 1200 watt microwave, in that it takes about 75 seconds. 90 seconds creates a harder yolk.

If you want to do a second egg, drop another egg in and cook it for 50 to 60 seconds, since the water is already hot. No need to add any additional vinegar to the water.

Use a slotted spoon to take the poached egg out and place it on a plate. Sprinkle with salt and pepper and you are good to go! Serve them like that or on toast, with bacon, etc. Enjoy!

Print the recipe here if you like.

Step 4: Video Tutorial

Now watch those steps in action with this short video tutorial. :)

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    23 Comments

    0
    skidpro
    skidpro

    15 days ago

    Aren't you supposed to pierce the yoke when you do eggs in the microwave? I've read lots of horror stories and life changing injuries. I once tried to warm up a peeled hard boiled egg in the microwave and when I dug my fork in it exploded like a grenade!

    0
    In The Kitchen With Matt
    In The Kitchen With Matt

    Reply 15 days ago

    I haven't had any issues with it, and I have done it a lot. Remember though, with poached eggs, normally, you leave the yolk a bit runny, and they are not encased in the shell, because you crack it into the water and then microwave it. I think the people who have had problems, put whole uncooked eggs in the microwave. I can see that being a big problem with pressure building up inside the shell.

    0
    lorenkinzel
    lorenkinzel

    26 days ago

    Hey, that works pretty good. Within 90 seconds I had the method down.
    Not sure if it was deliberate or accident, but you forgot the Old Bay seasoning.

    0
    In The Kitchen With Matt
    In The Kitchen With Matt

    Reply 26 days ago

    Glad you tried it. No, I didn't forget. I don't use Old Bay seasoning. Only salt and pepper for me. :)

    0
    splitthebanana
    splitthebanana

    27 days ago

    These are so quick and easy! I’m not sure if I’ve even had poached eggs before so I’ll have to make this! :)

    0
    horimag
    horimag

    27 days ago

    microwave...people are still using it?

    0
    charlessenf-gm
    charlessenf-gm

    Question 4 weeks ago

    Does your MW have a rotating plate? Mine has a complicated mechanism that moves the food in a rectangular pattern (Left, back, right, forward) and I didn't Not pay attention to the placement of the Pyrex measuring cup (and egg).

    Was this a consideration in your experiments?

    2
    AussieMakerGeek
    AussieMakerGeek

    4 weeks ago

    I have tried this several times but found it too inconsistent. Yes it's faster but often the egg cooks evenly (not unevenly like you want) i.e if the White is cooked enough, the yolk is hard too, purely because of the way a microwave works. I'll stick to the traditional method, yes it's longer but consistent results - Boiling water with a little vinegar and 3 mins on the stove produces a perfect poached egg.

    0
    charlessenf-gm
    charlessenf-gm

    Reply 4 weeks ago

    I agree. I did it for the 90 sec and it was not done. added another sixty seconds and the yolk and most of the white seemed done - but were 'hard boiled' save for a teaspoon or so of raw yolk and egg white on one spot at the bottom of the measuring cup.

    Back to the small 'frying' pan, boiling water mixed with vinegar for me. America's Test Kitchen offered a great Hard Boiled Egg technique that basically bathed the eggs in the steam for thirteen minutes (as I recall). One could precisely control the finished state (12 minutes vs 13 for softer yolk) by adjusting the time in the steam. They offered the rationale that the steam bath offered a constant temp environment (steam is always at X degrees whereas a water bath changes temperature as one immerses the colder eggs).

    I suppose, given the right apparatus, a steam bath would work as well for poaching our breakfast or brunch.

    POACH MICRO 00.jpgPOACH MICRO 01.jpgPOACH MICRO 03.jpgPOACH MICRO 04.jpg
    1
    In The Kitchen With Matt
    In The Kitchen With Matt

    Reply 4 weeks ago

    I have made it several times too, and have no issues with it. I like how fast it is personally, no waiting for the water to come to a boil, etc. But you can never go wrong with the traditional method, if you have the time and want to do it that way.

    0
    RachelleW3
    RachelleW3

    Question 4 weeks ago on Introduction

    Hi Matt!
    If you don't have white vinegar, can you use ACV? I don't really use white vinegar all that often.

    0
    In The Kitchen With Matt
    In The Kitchen With Matt

    Answer 4 weeks ago

    I haven't tried it with apple cider vinegar. I imagine it would be fine. I mean it is a super easy thing to try. Just go for it! :)

    0
    charlessenf-gm
    charlessenf-gm

    Reply 4 weeks ago

    Yes, it is the ACID that does the trick

    0
    Penolopy Bulnick
    Penolopy Bulnick

    5 weeks ago

    I've never had poached eggs! I should try these :)

    0
    charlessenf-gm
    charlessenf-gm

    Reply 4 weeks ago

    Get an 'English Muffin,' A circle of 'Canadian Bacon' and a slice of (American?) cheese.

    Toast the muffin, butter it, add the bacon and cheese, then top with the Poached egg, salt and pepper. Poor man's Eggs Benedict.

    Or simply toast a slice of 'white' bread, butter it and top with the poached egg. Break the egg up to more or less evenly cover the slice of toast, cut the result into nine or sixteen 'bite size' pieces

    0
    chefspenser
    chefspenser

    4 weeks ago

    Looks great ~ I will try it this morning. Thank you!

    1
    NirL
    NirL

    4 weeks ago

    I love it :) Thanks!!