soft poached eggs in a microwave?

How can eggs be soft poached in a microwave oven without specialized, dedicated accessories?

[Isa]

Welcome Moxie!

I never poached eggs in the microwave but I did see a add, can't remember where though, for a gadget that looked strangely like a plastic egg shell. According to the add, all you had to do was pour a egg in the shell and zap it for a "perfectly" poached egg.

[cape chef]

Moxie, Save some money. Simmer some water add some vinager and poach away.
A perfect poached egg is a testament to good cooking skills. Leave the nucker to defrosting
cc

[momoreg]

And besides, how much time do you really save by nuking? A minute, maybe?

When I was a mere Fry Cook back in the .....gulp...early 80's! We used nukes in the kitchen for what I don't remember now. But they were among the first commercial ones and I remember them being on fire more than once. And I don't care what any of you say I'm much more efficient with this third eye that I was able to grow and the extra pinky is a nice touch as well. Very elegant when drinking a cup of tea!

[cape chef]

Sick,Sick,Sick........I love it
cc

[Isa]

How much time would you save? Don't ask me I've never poached a egg in my life. I did however scramble a few. In the microwave, they turn out so light.

Oh and Cape Chef before you ask, eggs are the only thing I really cook in the zapper.

I lied again, veggies sometimes...

[cape chef]

sisi what ever floats your boat or makes your tootsi roll
Are you smiling?
cc

LOLOLOL!

The third eye! Too funny!

Julie

I've recovered from the hysteria regarding chroses's answer...

My microwave recipe for poached eggs is as follows:



STOVETOP
Bring 2 inches (5 cm) of water to the boiling point. Reduce heat to a simmer (bubbles should not break the surface). Break each egg onto a saucer and slip carefully into simmering water. Cook 3 to 5 minutes, depending on firmness desired. Remove from water with slotted spoon. Drain well before serving.

Steam-Poached

Use an egg poaching pan or set well buttered custard cups in one inch (2.5 cm) of hot water in shallow pan with a tight-fitting lid. Break an egg into each cup. Cover and cook to desired degree.

Hard-Cooked Poached Eggs

Poach eggs as usual until yolks are firm, about 15 min. Drain and chop to use in recipes calling for chopped egg.

MICROWAVE

For a 2 egg serving, pour 1/3 cup water into a small deep bowl or custard cup. Bring water to a boil on high, about 4 minutes. Break eggs and slip into the water. Pierce yolk membrane with a fork. Cover with plastic wrap, leaving a small steam vent. Cook on High 40-60 seconds. Let stand, covered until desired doneness, about 1 to 2 minutes. Pour off water and serve.

[momoreg]

chrose,

Great visual... I think...

[Mezzaluna]

I find the microwave to aggressive for such delicate work. All the eggs I cook in it get overdone! It's a good alternative to boiling eggs in a pinch. I've done that for a quick egg salad, as they cool pretty fast if you chop them right away. But I agree with cape chef----

[Nick.Shu]

its funny that you should bring this up, i got curious and threw one in the mike out of curiosity - ive found that 1 minute is just a little too long and 40 secs is probably a little too soon.

I did it without water, just in a china bowl - you dont need to add water or oil, it will just slide out of the bowl.

Its amazing what you will do when your bored - this came about from being shown oeufs a la neige being poached in a mike for the count of 20 (around 20 seconds).

I only did this because im getting sick of boiling out poachers and getting caught out.

[Live_to_cook]

Gee whiz Nick, keep the experiments up and they'll be after you for the staff of Cook's Illustrated

[Nick.Shu]

nah, it was more from boredom and curiosity rather than from necessity to actually do it.

I just wanted to know what the result was, they actually turn out very rubbery.