How to cook a poached egg in the microwave at home? Secrets, technology and subtleties of the dish. Step by step recipe with photo and video recipe.
Don't you know about a recipe like poached eggs? It's like a boiled soft-boiled egg, only without the shell. Or never cooked poached? Completely in vain! Or are you afraid that this dish is difficult and you will not succeed? And you are simply afraid to even start cooking it, expecting painstaking work with pots, boiling water, vinegar, a bunch of dirty dishes and an imperfect result. It’s in vain!
There is one simple way to cook poached eggs using modern culinary techniques, where they simply cannot work. A microwave oven will come to our rescue. Today, the microwave is already a necessary attribute in any kitchen, and becomes a faithful assistant for every housewife. Therefore, almost everyone has a microwave oven in today's world. However, not many people know that a microwave oven can be used not only to heat food, but also to prepare meals. For example, you can boil a poached egg in it without difficulty, much faster, literally in a matter of minutes, and much easier than the classic method - on the stove.
If you still think what you can do new and quickly prepare for breakfast? You will like such an original recipe, poached egg in the microwave, especially fans of boiled and fried eggs. However, such eggs are served not only for breakfast, as an independent dish with a slice of fresh bread or a baguette. Poached is a versatile product that is great for garnishing other dishes. Such eggs look very impressive as an addition to fresh vegetable salads, clear soups, boiled spaghetti or rice, etc.
- Caloric content per 100 g - 132 kcal.
- Servings - 1
- Cooking time - 3 minutes
Ingredients:
- Eggs - 1 pc.
- Water - 100 ml
- Salt - a pinch
Step by step cooking poached eggs in the microwave:
1. Choose the right utensil for your microwave oven: heat-resistant glass, ceramic or porcelain. In no case should it contain metal parts, as well as glitter patterns, otherwise they will spark. Also, the container must be deep enough. You can use a special dish for cooking boiled eggs in the microwave.
In the selected container of small volume (a bowl or cup is best suited), pour ordinary drinking water, about 100-120 ml. But the amount of liquid is approximate, because this indicator depends on the volume of the selected dishes. It is important that the water completely covers the egg. It is better to take filtered water, because eggs are cooked without shells directly in this water. Therefore, tap water will not work. If you want the egg to cook faster, use hot water. But not boiling water!
Add a pinch of salt to the water and stir until it dissolves. Sometimes vinegar is used for boiling poached, any 6-9% is suitable. Apple, grape and regular table without additives will also work. It is believed that thanks to vinegar, the protein does not spread and the egg keeps its shape. Therefore, it is added only for the beautiful appearance of the finished dish. In this case, the finished egg, boiled with the addition of vinegar, may sour a little. For example, I use the advice of the famous chef I. Lazerson - he recommends taking salt without vinegar.
2. Allow the eggs to warm to room temperature before starting to cook. Therefore, remove them from the refrigerator beforehand. Then wash the egg very well with running cold water, it is best even to use a special brush. Dry with a paper towel and gently break the shells to avoid damaging the yolk. With a spoon or fork, stir the water quickly enough in a circle, trying to create in the center something like a whirlpool - a funnel. And at this moment, pour the contents of the egg into the center of the "whirlpool".
It is better to take home eggs, preferably larger ones. Check them for freshness before use. To do this, dip the egg into a container of room temperature water - a fresh egg will sink to the bottom, and the stale one will rise up. Eggs that have been lying for a long time, the white component spreads and creeps, and as a result, the dish turns out to be unappetizing.
3. Put the container with the egg in the microwave at maximum power (I have a microwave power of 850 kW) for 1 minute. But times may vary slightly. For a microwave oven with a power of 1000 kW and above, the approximate cooking time is 40 seconds, 800-850 kW - 1 minute, 600 kW - 1.5 minutes.
I advise you to experiment with your device, because despite the simplicity of the recipe, the cooking time of the dish depends on the specific microwave oven model, the dishes used and the amount of water. If the process goes too quickly, the egg can "explode" and the microwave will have to be washed. The fact is that the principle of a microwave is a continuous flow of waves that heat moisture (liquid). In the case of moisture, the eggs are the internal constituents (raw white and yolk). Therefore, heating occurs from the inside, pressure is created and the egg explodes. Therefore, I recommend that you always watch the cooking process and make sure it is ready, especially if you are preparing a dish for the first time. It is very important to monitor the cooking process 40 seconds after starting.
4. This is what a finished egg looks like after a microwave oven. As soon as the protein grabs, wait another 20-30 seconds and remove the container from the microwave. Always keep track of this process so you don't miss out on readiness.
You can similarly cook several eggs at once, but using a separate container for each. Then the cooking time will increase in proportion to the number of eggs.
5. Carefully (do not burn your hands) remove the dishes from the microwave, they may be very hot. Therefore, I recommend using a glove or potholder. Drain off all the water immediately. if the egg continues to be in it, then a heat process will take place, and the egg will continue to boil. That's all, the poached is ready. This simple recipe will definitely come in handy for you, and maybe for some it will become a real culinary discovery. Try this recipe and tell us if you managed to cook a poached egg in the microwave?
The finished French dish turns out to be tender and tasty, because The yolk remains liquid in a soft protein shell. Place it on a serving plate and serve. Usually it is used with some kind of sandwich, fried croutons, toasts, fresh vegetables, green salad. For gourmets, I recommend sprinkling poached herbs with Provencal herbs.
