I love a poached egg. It’s right up there in my 5 favorite foods list. They’re tasty, simple, happen to contain the highest biological value for protein and are high in carotenoids. While there’s no arguing that poaching an egg the old fashioned way by in simmering water is the best, I don’t always have time for that on busy mornings. On the other hand, poaching an egg in those microwave-poached-egg-trays or in a small cup often leaves unappetizing wet, slimy egg whites. They just don’t turn out as firm as the old fashioned way. There is a solution to this problem. Salt.
Adding a sprinkle of salt on your egg before cooking encourages it to coagulate, resulting in a firm egg without all the drippy white stuff. I also prefer to use a small microwave safe tea cup vs the egg poachers. This is personal, I’ve mastered the tea cup so it’s easy for me.
To poach, fill a tea cup a fourth of the way with water. Crack in your egg and sprinkle with salt. If you enjoy some fresh herbs like rosemary or thyme you can add those at this time as well. Place the cup in the microwave and cook for 57 to 60 seconds (depends on your microwave so you may need to test it a few times). Your egg won’t be perfectly round like an old school poached egg but you’ll find a nice firm white outside and a perfectly soft inside. Quick and easy way to make a poached egg on the fly.
Meri Raffetto is the founder of Real Living Nutrition, triplet mom, dog butler and author of the Glycemic Index Diet for Dummies® and coauthor of Glycemic Index Cookbook for Dummies® and Mediterranean Diet Cookbook for Dummies®.