I have discovered a convenient way to fix my favorite breakfast food, poached eggs. I love poached eggs for breakfast. Even though I have perfected the cooking them on the stove in a swirling pot of water, I always hated the hard water ring it left in my saucepan, and the cleanup wasn’t fun either.
Poached eggs are delicious on English muffins or just served alone with crusty bread to mop up the silky yolk.
As a former Pampered Chef consultant, I purchased and used their products. Their Microwave Egg Cooker became my favorite way to prepare poached eggs.
I place a large size egg in each of the stoneware wells, add 1/3 cup of warm water, and microwave for 1 1/2-2 minutes. Time depends on how solid you like your yolk.
Cleanup is a breeze. After I remove the poached eggs, I use my dishwashing brush and clean the cooker under running water. The stoneware cooker is microwave, freezer, and conventional or convection oven safe. Made in the USA.
Whether you like them scrambled, fried or poached, the Microwave Egg Cooker does it all! Top sandwiches and salads, and make breakfast in minutes. The wide rim makes it easy to remove the stone from the microwave or oven.
Alternative Method for Breakfast Eggs
If you don’t have the Microwave Egg Cooker, you can still make a perfect poached egg using a microwave-safe mug and a saucer. Crack your egg into the mug, add 1/2 cup of water and a tablespoon of white vinegar, cover with a saucer, and microwave on high for 1 minute. If the white is set, it’s done. If the white isn’t set, continue microwaving in 20-second increments until set.
More of my egg recipes: Scrambled eggs and cheddar cheese