Poached Eggs in the Microwave

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Thought Poached Eggs could only be done on the stove? Think again. Here’s how to get perfect poached eggs in minutes every time.

Whenever I think of how I want to make my eggs, I never consider poached. First I would have to boil water. Then I would need to get out my poacher cups (provided I can even find them!). Then I would have to decide whether I would make a whirlpool in the water. So many decisions—and all this usually before I’ve had my morning coffee!

That’s why this recipe is such a godsend. While some may frown on the use of the microwave for anything beyond reheating, I think this is an ingenious method of egg preparation that makes it effortless at a time of day when you want things to be effortless (unless you’re a morning person; in which case, you and I are VERY different people).

It just takes a cup, an egg, and water. In just a few minutes that perfectly poached product can be a part of your breakfast.

Are Poached Eggs Healthy?

Yep, you bet they are. Not only do eggs provide you with protein and other nutrients, they will keep you sated all morning. Yes, they contain cholesterol but it’s dietary cholesterol and, if consumed in moderation, an egg’s pros far outweigh the few cons. And, as we don’t cook the eggs in any fats, this is probably one of the healthiest ways you consume them. Eggs fit a number of diets, including Mediterranean, vegetarian, paleo, keto, gluten-free, whole30, and low-carb.

What About The Whirlpool?!

Egg poachers will sometimes make a whirlpool in the water when making them on the stove. This prevents the eggs from spreading out. But if you’re using the microwave, don’t worry about the whirlpool. For starters, there’s the logistics. How can you keep a whirlpool going when your egg is in the microwave? I suppose it’s doable but it makes a low-maintenance recipe a bit more involved. Second, the microwave will heat the water evenly, which in turn cooks the egg from all sides.

INGREDIENTS

• 1/2 cup cold water
• 2 large eggs
• kosher salt, to taste
• freshly ground black pepper, to taste

INSTRUCTIONS

Prep

Fill your microwave-safe cup with cold water.

Egg

Gently crack an egg into the cup of water.

Cover

Seal the cup with a saucer to trap heat.

Microwave

Zap in the microwave for 30 seconds, then in 10-second intervals until the white is set.

Serve

Remove the egg with care, season, and enjoy your quick poached delight.

Devour!

FAQs & Tips

Other Microwaved Egg Recipes To Try

• Scrambled Eggs: Fluffy eggs are only a few button presses away.
• Soft-Boiled Eggs: You can cut up some toast soldiers while the microwave does its thing!
• Hard-Boiled Eggs: The ultimate in convenience. A great snack done effortlessly.

Print

Yes, You Can Make Poached Eggs in the Microwave — Here’s How

Thought Poached Eggs could only be done on the stove? Think again. Here's how to get perfect poached eggs in minutes every time.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 1

Calories 126kcal

Author FoodFaithFitness

Ingredients

• 1/2 cup water cold
• 2 large eggs
• Kosher salt to taste
• Freshly ground black pepper to taste

Instructions

• Place 1/2 cup of cold water into a microwave-safe mug or cup.
  
  
  
  
  
  
  
• Carefully crack an egg into the water-filled cup.
  
  
  
  
  
  
  
• Cover the cup with a microwave-safe saucer or plate.
  
  
  
  
  
  
  
• Microwave on high for 30 seconds, then check the egg. If needed, continue microwaving in 10-second bursts. Check after each until the egg white is set.
  
  
  
  
  
  
  
• Remove the cover and allow any steam to release safely. Take out the poached egg with a slotted spoon.
  
  
  
  
  
  
  
• Season with salt and pepper and DEVOUR!

Nutrition

Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 131mg | Potassium: 121mg | Sugar: 0.3g | Vitamin A: 475IU | Calcium: 53mg | Iron: 2mg

The post Poached Eggs in the Microwave appeared first on Food Faith Fitness.

References:

Frequently Asked Questions

Is it okay to use dried herbs instead of fresh ones?

It is best to pick up fresh herbs whenever possible when using herbs.

Although dried herbs are convenient, they don’t provide the same benefits as fresh herbs.

Fresh herbs contain essential oils that give your food a unique flavor. These oils help preserve the nutrients within the herb.

Dried herbs lose all their flavor after drying, so they cannot replace fresh herbs.

You should only use dried herbs if you absolutely must. Otherwise, you should get your fresh herbs from the market.

What herbs should you take daily?

Depending on your health and wellness needs, many herbs can be taken daily to help improve your overall health.

Popular herbs for daily consumption include ashwagandha, turmeric, ginger, holy basil, chamomile, lavender, peppermint, and cayenne pepper. Ashwagandha is an adaptogenic herb that can help the body resist stress and anxiety. Turmeric is known for its anti-inflammatory properties, while ginger has been shown to aid digestion and boost immunity. Holy basil may help with managing blood sugar levels, as well as providing a calming effect. Chamomile can promote relaxation, while lavender is used in aromatherapy for its calming properties. Peppermint can help aid digestion and reduce nausea, while cayenne pepper has antibacterial properties that may boost your immunity.

As always, you must consult your doctor before taking herbs daily to ensure they are safe for you and do not interact with any other medications or herbs you may be taking.

There is no shortage of information on what foods we should eat and how much exercise we should do. But when it comes to what supplements we should take, there is a dearth of knowledge.

This is because most of us aren’t sure which ones work or which are junk. So we go online and look up whatever we can find.

But often, these articles are written by companies trying to promote their products. Which means they're usually biased toward their product.

So instead of finding unbiased advice, we end up reading marketing hype.

This makes sense since marketers make more money selling stuff than doctors.

The medical industry isn’t even allowed to advertise directly to consumers anymore. The best way to learn about natural remedies is to read independent reviews.

This is where you'll find real users sharing their experiences with each supplement. These sites give you an honest opinion of whether or not a particular herb helps.

Users will often share their experience with a supplement after taking it. This gives you a good idea of its effectiveness and any side effects.

You can also check out forums dedicated to herbalism. Here you can ask questions and receive answers based on personal experience.

Of course, there are plenty of other ways to learn about herbs.

There are books, websites, blogs, videos, podcasts, and classes. All of them provide valuable information about natural remedies.

What is the difference between "regular" and smoked paprika powder?

Regular Paprika Powder (Piment d'Espelette) is an essential ingredient for our recipes. We use it for its intense flavor and color. It's also used as a spice and seasoning agent. Smoked Paprika Powder (Paprika Chorizo) adds a smoky taste and aroma to dishes. Both types of Paprika Powder come from Spain, where they grow the best peppers in the world.

Smoked Paprika Powder (Chorizo Paprika) is made from red peppers, which are dried slowly in special ovens. This gives them a rich flavor. They are then ground and mixed with salt, garlic, and spices.

Regular Paprika Powder (Espelette Paprika) is made by grinding green bell peppers without additives.

Statistics

• Herbs are among the most popular and widely used medicinal remedies. According to a survey conducted by the National Institutes of Health, herbs were used by over 38% of adults in the United States.
• The herbs market is highly competitive, with over 1,000 herb suppliers and over 15,000 herbs products available in the United States alone.

External Links

[TAG32]

• Ashwagandha | Memorial Sloan Kettering Cancer Center


• Grape Seed | Memorial Sloan Kettering Cancer Center

[TAG35]

• Peppermint oil (Mintoil®) in the treatment of irritable bowel syndrome: A prospective, double-blind placebo-controlled randomized trial


• Curcumin reverses the effects of chronic stress on behavior, the HPA axis, BDNF expression, and phosphorylation of CREB

[TAG38]

• Detoxification and antioxidant effects of curcumin in rats experimentally exposed to mercury - Agarwal - 2010 - Journal of Applied Toxicology - Wiley Online Library

[TAG40]

• Bouquet garni - Wikipedia

How To

How to Use Herbs and Spices in Cooking?

Herbs and spices are a great way to add flavor without adding calories. If you've been cooking for years, you already know how easy it is to make even bland foods taste delicious. Try these tips to add more flair to your dishes.

Herbs and spices are essential ingredients in any kitchen. In addition to making food taste better, they also help keep food fresh longer. From enhancing the flavors of soups and sauces to infusing drinks with exotic tastes, herbs and spices go far beyond traditional cooking.

The most important thing to remember when using herbs and spices is to use them sparingly. Even though they may seem like powerful ingredients, they have a strong scent. So, sprinkle them on top instead of piling them onto a dish.

You'll find that the best herbs and spices come in small containers. This makes them easier to measure out, so there won't be any waste. Plus, you'll save money because you won't have to buy large amounts.

Another tip is to avoid placing herbs and spices directly on hot pans. Heat will quickly dry out the herbs and spices, leaving a bitter aftertaste. Instead, place them on paper towels to absorb excess moisture.

Use herbs and spices liberally in recipes where they naturally complement each other. For example, cinnamon pairs well with apples, while garlic complements tomatoes. Once you learn how to combine flavors, you'll be able to create your signature dishes.

Try experimenting with different herbs and spices to spice up meals. For instance, mix thyme, rosemary, oregano, and basil in a bowl. Add salt and pepper to taste. Then toss the mixture with pasta, chicken, or fish.

After the meal, store leftover herbs and spices in airtight jars. This will prevent them from drying out. Also, wrap unused herbs and spices tightly in plastic wrap. They should stay fresh for at least three months.

If you're looking for ways to improve your diet, consider trying new herbs and spices. You can experiment with different blends until you discover your favorite combination. The possibilities are endless!

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