The incredible trick to making a poached egg in the microwave: Femme Actuelle Le MAG


Poaching an egg consists of cooking it whole in vinegared water, without its shell. Ideal on avocado toast for breakfast or brunch for example, the poached egg is delicious, but its cooking is very delicate. Indeed, the traditional technique consists of simmering vinegar water in a saucepan, pouring the egg in it without its shell, while being careful not to break the yolk, then create a regular swirl with a spatula. in water.

Thanks to the TikTok social network, a veritable gold mine of unusual and practical tips to make our lives easier, we have learned how to make poached eggs much more easily in a few seconds … in the microwave! Here is the technique.

The trick to making a poached egg quickly in the microwave

It is @cottoaldente the author of this incredible technique. The TikToker teaches its several thousand subscribers how to make poached eggs easily in the microwave in 80 seconds flat!

The trick is simple, you only need an egg, a teaspoon of white vinegar, a bowl and a microwave. You can of course season your poached egg as you wish with salt and pepper as well as herbs for example.

  • Start by filling a large microwave-safe mug (or bowl) with about 80ml of water and a teaspoon of white vinegar. The water should not be cold, it is preferable that it is at room temperature (this allows for a much more homogeneous cooking).
  • Gently break the egg into the cup (or bowl) without damaging it. (If you have multiple poaching eggs, use multiple containers using the same strategy).
  • Place the preparation in the microwave and heat for only 80 seconds at a power of 900 watts.
  • Admire the result and enjoy!

Discover the technique in video:

@cottoaldente

Uovo al microwave in 80 secondi, potenza 900W #uovo #pochedeggs #kitchentips #tips #chief

♬ original sound – Cotto al Dente

Read also :

⋙ Poaching an egg: our tips and advice for success every time

⋙ How to cook a poached egg successfully

⋙ The recipe for pumpkin soup, poached egg and croutons from Philippe Etchebest