Microwave Poached Eggs in 1 Minute!
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- Опубліковано 19 жов 2024
- Instructions:
1. Fill coffee mug half of the way up with cold tap water.
2. Put a splash of vinegar into the water (about a tablespoon or so).
3. Crack an egg into the water.
4. Microwave for one minute (feel free to adjust the length of time, depending on your microwave and your personal preferences for egg runniness).
Important Safety Note: You may want to drape a paper towel over the cup in case the egg explodes, especially if you don't yet know the exact length of time that works best with your microwave!
5. Remove from microwave and use a spoon to place the egg on a plate (or toast/muffin/whatever).
6. Season egg to taste (I personally love salt, pepper, bacon bits, and cheese, but you could also do hollandaise, for example).
Update - I wanted to find out exactly at what point the eggs could potentially explode when using this technique, so I did some more experiments with more eggs and here is what I found. I have a 1200 watt microwave oven, so keep that in mind:
The first egg I cooked exploded after 1 minute and 16 seconds.
With the second egg, I tried something different and pierced the yolk with the sharp point of a knife. This time, it cooked for 1 minute and 25 seconds before exploding.
I was curious what would happen if I reduced the power, so I lowered the power to 50% (600 watts) and tried again with a third egg. This time, the egg got all the way to 3 minutes and 24 seconds, but when it exploded it seemed to do it with a lot more force than the prior two times.
I decided to see if cooking the egg at half power would give me more control over the results, and sure enough, it did!
I cooked another egg at half power for 2 minutes and I got a poached egg that was still quite runny.
I tried it again at half power, but this time for 3 minutes. This time the egg was clearly over-cooked, and it actually exploded when I cut into it.
I split the difference and tried again, this time at half power for 2 minutes and 30 seconds. This gave me a poached egg that was almost identical to the egg I had cooked earlier at full power for 1 minute (although it was cooked a bit more evenly).
Each time I did an exploding egg experiment, I draped a paper towel over the cup, and after the experiment I reset everything, cleaning and drying the microwave and cup and cooling everything back down to room temperature.
So the moral of the story is: Experiment with your own microwave to find the best times that work for you, and make sure you drape a paper towel over the cup just in case! Also, if you poach the egg so it is well done, it is probably best to let it sit for a minute after cooking it, so it won't explode when you cut it open.
Brilliant. No unnecessary music. No cleverness or cuteness. No 30-second introduction showing how cute and funny you are. No showing of every unnecessary detail. All the instructions are in writing, and bonus material is in the description box. This is probably a perfect instructional video.
Thank you for the kind words!
I agree totally with the comment of extreme praise and thank you so much for your video❤❤❤🎉 🎉🎉🎉😊
Thanks for the vídeo!!!
I modified the technique a bit and it got me PERFECT results:
- Put the cup with water + vinegar for 1 min in the microwave BEFORE putting eggs in.
- Immediately stir the warm water with a teaspoon VIGOROUSLY (making a consistent "mini-whirlpool"), throw the egg in the middle of it and put it back in the microwave right away. This part is KEY for it to shape nicely
- Cook it for another 50 seconds (a little more, a little less depending on how potent ur mic is) and it's done.
- Scoop it out with a spoon (it should not stick to the bottom of the cup)
Starting with whirling warm water will help the egg white to cook evenly, and prevent the egg yolk from overcooking.
I literally blew up the egg in the mic BEFORE testing it out. Got it perfect on my third try (First one did exactly like the vid.. it undercooked and loooked messy. Second tried warm water withour whirl for 1 min and 30s... The egg blew UP literally. Third try cooked for 50s and it was perfect! 👌)
Good luck adventurers!
Very cool! I will have to try your technique!
Says it how it is! Short and straight to the point!
Absolutely perfect. This is probably the best instructional
video I’ve ever seen. Thank you, sir.
I recently started doing this, but I use a small bowl and no vinegar. Next time I'll try with the vinegar, maybe the white will set better.
Cool, my sort of cooking. going to do this for tea :-)
The first real time cook thanks.....
I looked with pleasure.
In my microwave the water won't even get hot in one minute. I'll have to experiment, starting with 1.5 minutes.
Just found your video. "Perfect". I tried it at 1000. Nit of experiments Well will be. I really liked how you put in notes. My microwave also 1200. Its an inverter. So i have to adjust a bit more
Cheers from Australia 🦘🇦🇺
Excellent! Thank you Tom.
Barbecued Egg With
Plenty Of Onions
ScrumDiddlyUmptious
Worked great. Thanks
Try getting cold tap water in Phoenix when it is 114° outside and the night time lows are in the 80's and 90's.
@@deborah5763 That is a good point! Should be an easy workaround though - just microwave it for a few less seconds, adjusting as necessary until you find the ideal time setting for your microwave, starting water temp, and desired egg doneness.
Maybe my micro is not working properly (its 1kW) or my tap water is abnormally cold but Ive found i need 2 minutes not 1 but otherwise this works perfectly and dont need the vinegar.
I wish I could crack an egg like you!
Me too
Great video
Step 1: Use the wives favorite mug
how many wives?
Don't need all that water just a teaspoon prick yolk cover with cling film prick a hole in cook for 1min full power perfect everytime
Interesting… I will have to give your method a try!
I do the same. Prick the yolk then cover with plastic wrap. I only cook it for 35 secs as I like runny yolk. Time depends on the microwave wattage.
What does the vinegar do?
It helps the egg white to coagulate.
It intimidates the egg into a poached state
Excellent. Nice and simple .thank you
What power on the M/W?? (My new M/W has 5 levels: Low, med. low, med., med. high, & high)(!) Do you not have to pierce the yolk first so it doesn't explode? Well, maybe the water helps with that. (??) My eggs want to just explode all over the place, with most parts then being away overcooked, at even say 50 secs on low(er) power. WAH!!! One day with nothing better to do I will hv to go thru at least a doz. eggs, I'm sure, just experimenting, but I'm not sure I'll ever get them to come out right this way. I think the egg shown in this video looks a tad over-cooked, but it at least looks edible & presentable. So ... power level?? I remember the 1st M/Ws that came out on the mkt., back in 1984 or so -- we just needed to crank the round dial around to however many secs or mins we wanted & then just let 'er rip -- so easy!!!
I’m not sure, but my microwave is 1200 watt and this was at full power. I also tried experimenting with half power and it took a bit longer to cook. Piercing the yolks didn’t seem to help anything. It just made a mess, and still ended up exploding when I over cooked it. To be extra careful, when experimenting, it’s probably a good idea to drape the cup with a paper towel in case the egg explodes. It’s also probably a good idea to let things cool down a bit before you touch the egg, especially if it is over cooked. In my experiments with trying to make a well-done poached egg, I got some pretty violent explosions! So I only recommend this cooking technique if you are someone who likes medium to rare poached eggs.
the egg was not runny. maybe less time?
Every microwave is different. I recommend experimenting with slightly different times until you find the perfect method for your microwave!
Who wants an egg that tastes like vinegar?
It’s a standard thing with poached eggs. The vinegar helps the egg whites to set, supposedly. You can’t really taste it, but you can always poach it without vinegar and see how it works.
Yolk too done.
But quick method.
@@49gagah have you tried a couple of different settings to find the ideal timing for your particular cup and microwave and taste preferences yet? This video is just a starting point for your adventure!
Hate the taste of sour egg.......no vinegar
Y. The vinegar
I just did vinegar because it's a very common thing for poached eggs, but you can skip that step if you like
It raises the boiling point.
Ah didn’t work yoke was terrible
I would recommend trying it again, but for 10 seconds longer. If that still doesn’t work, try adding another couple of seconds until you find the perfect setting for your microwave. Every microwave and coffee cup is different, so it might require a little bit of experimentation to find the perfect setting for you.
Do I need Vinegar
I tried making some without using vinegar and it seemed to work fine. I’m not sure why they recommend using it when poaching eggs… maybe for the flavor?
The vinegar helps it to set! Proteins respond similarly to acid as they do to heat. So by using slightly acidic water, it starts to "cook" the watery surface of the egg so it doesn't dissolve as much, and keeps it from getting as feathery in the water.
@@MedorraBlue I think vinegar is normally added when poaching in a larger container for longer. In a mwave ive not found its necessary because it sets quickly anyway due to faster cooking.
not really poached, soft hardboiled egg
I was under the impression that a soft boiled egg is cooked in the shell, while a poached egg is not?
One minute wasn't long enough on max power in my 1200kw microwave, it came out all runny and snotty. Fail!
Did you try it at one minute and 10 seconds? 20? 30? Once you find the perfect number for your microwave, you will be able to reproduce the result every time. Unfortunately, every microwave and coffee mug is different, and will most likely some experimentation. I realize now that my original video didn’t do a good job of explaining this!
Not only the power of the microwave but also the size of the egg has to be considered.
@@THCV4 The color of your cup also makes a difference. I heat 2 cups of water, one cup is black and the other is white. The black cup is always hotter. Like if you bake a turkey, it cooks faster and better in a black enabled pan.
@@Amen.22 interesting! Maybe I should have been more precise with the cup type and measurements of water and volume. I assume they are all minor factors, but I also assume that they only matter so much, since you have at least a 15 second margin of error to work with if you only care about cooking the egg to medium doneness. Everyone will need to do some experimentation to find their ideal setting for their own microwaves and favorite egg / water holding vessel. Once they find it, though, they should be able to reproduce roughly the same results every time!
Just do it in the pan that egg looks like a bouncy ball
What a load of crap. How can you print a recipe that gives the time but not the heat of the microwave oven? Duh
Thanks for the feedback! In my other comments and in the video’s extended description, I mentioned that this is a 1200 watt microwave. Every microwave is different, though, so you will probably have to experiment with the time until you figure out the perfect settings that work for you.