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Apr 2, 2012 06:24 PM

Microwave Egg Poacher

I bought one of these at a garage sale. It's one of those double ones. Any idea of how long to cook 2 eggs? I know the yolks must be punctured.

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  1. I cook a single egg in a mise en place bowl in water (yolks punctured) for about 4 minutes on power level 3 (out of 10) I've had success, but I've also had explosions. The next one I do will be on power level 2. The point is, you have to use low power as well as timed cooking. I'd try 4 minutes first for 2 eggs first. And I think you will have experiment to find the best way for your oven.

    1. I have one of those and it works great, 1tsp water in each side with the egg and microwave for about 1 minute depending on you ovens wattage.

      1. My husband was obsessed with making good poached eggs in the microwave and tried every relevant gadget. In this way he wasted many, many eggs that got too hard or exploded or had some other problem until he had perfected the act, and I doubt there's another way to do this. My advice based on this history is to take advantage of eggs being cheap for Easter this week---buy a bunch and do a trial-and-error until you get egg-poaching to work the way you want. It helps if you have an egg-eating dog or cat to take care of the misfires.

        7 Replies
        1. re: Querencia

          lol. I eat my "misfires" myself. I keep trying to get that perfect formula. I think I've got it down, and then I have an explosion. I do think the key is to use extremely low power. I don't have a microwave egg cooker though.

          1. re: sueatmo

            Interesting. I poach eggs fairly often in the microwave both at work and at home. I've also reached a method by trial and error, but it's quite a bit different from yours.

            I put some water (about an inch or so) in a small bowl or cup and heat just the water on high for 1 minute. Then I crack the egg into the bowl, puncture the yolk (very important) and microwave for 20 seconds more on high if I'm at work, or 30 seconds if I'm at home (differences in the microwaves). Usually the very top of the yolk will still be showing, so then I just tilt the bowl and let the hot water swish back and forth over the top until it is completely set. This gives me a perfect soft poached egg.

            1. re: MelMM

              Hey, thanks for sharing. I tried cracking the egg into hot water, and didn't like the result. So you use full power for 20 or 30 seconds? I'll try that.

              1. re: sueatmo

                Yes. Full power on the water alone for 1 minute, then full power on the egg in the water for 20 - 30 seconds. The last part requires some experimentation based on the particular microwave. Puncturing the yolk with a sharp paring knife or a fork tine after putting it in the water but before microwaving is a must.

                Now, if you are cooking the egg in the microwave without water, I don't know what the timing would be. With the very hot water I use, the egg starts cooking before I even get it back in the microwave.

                1. re: MelMM

                  If you puncture the yolk, how to you get have that nice yolk that is still liquid? Really confused by this.

                  1. re: escondido123

                    It's just a quick stab with the tip of a paring knife, or the tine of a fork. You're not trying to break the yolk, just puncture the membrane that surrounds it. You'd think the yolk would then spill out, but it doesn't. It's actually kind of hard to tell if you punctured it, because it doesn't look any different. It stays right where it is, and when the egg is done, you still have the runny yolk encased in the set white, just like you're used to. If you don't puncture the yolk, you are much more likely to have an egg explosion in the microwave.

                    1. re: escondido123

                      Or you can stab it a couple times carefully with the tines of a fork. That's what I do.