Wednesday, 7 March 2012

Microwave Poached Eggs

I got this recipe off the house-mate of a friend, called Pascal, so it's also known as Eggs ala Pascal. It's a fool proof way of making poached eggs.


  • 2 eggs
  • two cups, half full of cold water
  • ground black pepper


  1. Carefully break one egg into each of the cups.
  2. Make sure that the water level is the same in each cup, if they're very different then carefully add a bit more water using a spoon.
  3. Place in the microwave and microwave for 3 minutes.
  4. However, stick by the microwave. At some point between 1 and 2 minutes you'll start to hear pops from the microwave.
  5. When you hear the first pop, stop the microwave immediately. If you don't stop the microwave then you'll at best get over cooked eggs, at worse the yolk might explode!
  6. Use a spoon to carefully remove the poached eggs from the cups.
  7. Serve on toast with a lightly dressed salad on the side, with salad cream or ketchup to taste.
Serves 1 to 2.

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