Poaching an egg often means bringing a pan of water to the right temperature, lowering in the egg, and watching the white as it sets. Another method cuts out the pan and uses a microwave-safe teacup with three tablespoons of water.
Cook Anna Stanford recommends the microwave method for poached eggs that take less than five minutes from start to finish. The small amount of water creates the poaching environment inside the cup, while a plate placed over the top traps steam during cooking.
Heat the water before cracking the egg
Add three tablespoons of water to a wide, microwave-safe teacup and heat it on high for 45 seconds. Preheating matters because putting the egg into cold water can leave it undercooked.
Remove the cup, crack one large egg into the hot water, then pierce the yolk and white in a few places. These small punctures help prevent the egg from bursting when it returns to the microwave.
Cover the teacup before it goes back in
Place a small microwave-safe plate over the cup and cook the egg for 90 seconds. Leave it covered for another 30 seconds after the microwave stops so the trapped steam can continue cooking the egg. The white should set while the yolk remains soft and runny.
Lift the egg from the cup with a slotted spoon, allowing the excess water to drain before serving it on toast or alongside breakfast.
Adjust the time if the egg starts to overcook
Microwaves differ, so the cooking time may need an adjustment. If the white turns rubbery or the yolk cooks past the texture you want, reduce the first cooking period and add more time in five- to 10-second increments.
The method needs no saucepan, swirling water, or large pot to clean afterward. A teacup, three tablespoons of water, one egg, and a small plate handle the poaching from start to finish.
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