I've been meaning to try this for ages, so yesterday morning I threw caution to the winds, and had a go.
Everyone has been telling me that I should stop frying eggs, but poach them instead. I've always been very fond of poached eggs, so I really don't understand why I haven't tried this method before.
You fill a mug with boiling water, drop in your egg, and zap in the microwave for a minute. Hey Presto, your egg is done.
Well I followed the instructions and out came my lovely looking poached egg. Unfortunately it was slightly overcooked; I think I should have zapped for 40 seconds. Otherwise it was delicious, and I have yet to glow in the dark.
However, there was one small hiccup. There was some sort of explosion half way through the cooking time. I have no idea what happened, but it required a certain amount of cleaning later (see below).
The yolk remained intact. It was the white that exploded.
All in all it was a success. Next time I shall reduce the cooking time, and be ready for that BANG.
Maybe the explosion is all part of the fun experience; have you had the same thing happen? And how does one avoid it?
Prick the yolk with a cocktail stick.
ReplyDeleteBut it wasn't the yolk that exploded. I'll try it anyway.
DeleteMine explode, I cover the mug with a special little plastic thing I got from Amazon.
ReplyDeleteI'm not alone then!
DeleteI fill the mug up to two thirds and only zap for 50 seconds but that depends on the size of the egg.
ReplyDeleteI also have one of those plastic covers but haven't needed to use it so far.
I'll have a look for something. I have plenty of plastic around.
DeleteStick to marmalade - it never explodes!
ReplyDeleteIt doesn't have the same protein.
DeleteI heard about the microwave method from a practical joker who resides on The Isle of Man. My egg also exploded so I have reverted to my previous method as I am not really into cleaning up the inside of our microwave every time I want poached eggs.
ReplyDeleteLuckily the cleaning-up wasn't too lengthy, but I'll give it one more go.
DeleteI haven't got a microwave. I'll stick to fried eggs. They go well with bacon anyway.
ReplyDeleteI use the microwave quite often. This morning I had some leftover Chinese (my own make) for breakfast, re-heated in it. It's very useful for such things.
DeletePop a piece of paper kitchen towel over the mug
ReplyDeleteI'll try that next time. Thank you.
DeleteDefinitely use one of those plastic covers. Everytime . Saves so much cleaning.
ReplyDeleteI prefer fried eggs but I do scramble them in the microwave sometimes. Under that cover!
Strangely, the only type of egg recipe I really don't like is SCRAMBLED.
DeleteA workmate of mine years ago said she always does poached eggs in a square of clingfilm, which you fold up and twist together, like those little bags of salt that used to be in Smith's Crisps. Stops any mess but you have to get the timing right and possibly stab the yolk with a spike!
ReplyDeleteIn the Microwave? Or in boiling water?
DeleteCan't remember now, I think it was in water. But you could try microwave as well.
DeleteI should try this, I love poached eggs and hate making them.
ReplyDeleteYou should, but beware of explosions!
DeleteFor poached eggs I use a method I found on You Tube - similar to the method Sue G describes. This involves putting a big piece of cling film into and over a small basin, and dropping the cracked egg into the basin, tying up the ends and dropping into a pan of boiling water. Cook for three to four minutes, then remove and peel off the cling film and there is your explosion and mess-free poached egg. No need to pierce the yolk or egg white or clean up the microwave!
ReplyDeleteI have a couple of old poaching pans, and some silicon poacher cups. If I'm not careful I'll end-up with even more devices. Your system sounds logical.
DeleteNot liking spills in the microwave, I'll wait for you to perfect the microwave egg poaching process and then give it a go.
ReplyDeleteThe explosion was quite well controlled. As you can see in the photo, it managed to restrict the mess to just the glass spinning plate. One wipe and it was fixed!
DeleteGood grief, what a who-ha! I would revert to your old poaching pan, it will turn out a couple of perfectly cooked and shaped eggs every time.
ReplyDeleteMaybe, but where's the fun (and danger)?
DeleteI love poached eggs but have never tried to make one myself. I have a broken microwave at the moment...is the old fashioned method really hard?
ReplyDeleteNot hard, but the old way takes much more time; and gas/electricity.
DeleteI like poached eggs, but just frying them in a pan with a little spray of Pam is so easy that it's our preferred method. We also use an egg ring so your eggs always come out perfectly round... not necessary, but pleasing.
ReplyDeleteI'm puzzled. Ive been poaching eggs for well over half a century. I have two ways of doing them. Crack into a cup or saucer and gently put into near boiling but not bubbling water, leave for a short while and remove with a slotted spoon or similar. The other is to put into a teflon covered egg saucer and place in a poacher (good when you want two or more at a time). I've never had a single pop or disaster that I can recall. What could be easier. But then you got a good post out of it, Cro.
ReplyDelete