Poaching an egg used to be a test of a chef's skill: dropping an egg into a pot of barely-simmering water, and cooking to a soft consistency without it falling apart, confirmed the kitchen master's talent. Today, microwave egg poachers like the inexpensive, two-cup model from Nordic Ware make poaching much easier than the traditional way. Although you may need a few trials to determine the exact heat setting and cooking time for your microwave, Nordic Ware's simple device makes poaching eggs for elegant brunch entrees and breakfast sandwiches convenient and fast.
Video of the Day
Wash the Nordic Ware egg poacher in hot soapy water, then rinse and dry.
Coat the interior of the egg poacher's two cups with a thin film of vegetable oil spray. The oil prevents the eggs from sticking to the cup and makes it easier to pop them out when they're finished cooking.
Break one egg into each of the egg poacher's cups.
Add 1/2 tsp. of water over the egg in each cup. The water will steam the eggs for a soft, poached texture.
Close the poacher's top securely and place in the center of your microwave. Close the oven door.
Cook the eggs on a high setting for 15 seconds. Carefully lift the poacher cover and check to see that the eggs are mostly solid but still slightly underdone, then quickly close the cover to keep steam inside. Because every microwave has its own wattage and heat settings, you may need to extend the cooking time by another 15 seconds if you find the eggs aren't mostly cooked after the first 15-second interval.
Allow the eggs to steam with the poacher cover closed for 30 seconds after the cooking phase is complete.
Remove the poacher from the microwave by its handle, open the cover and slide the two poached eggs out onto a plate.
Wash the egg poacher with hot soapy water or place in the top rack of your dishwasher.
Things You'll Need
Vegetable oil spray
Use caution when opening the egg poacher cover after the cooking phase; the escaping steam will be hot.
Uncooked or undercooked eggs could cause food-borne illness. The US Department of Agriculture suggests not eating eggs unless they reach a temperature of 160 degrees F.