Œufs pochés au micro-ondes

Ingrédients

• 1 cups water
• 1 1/4 teaspoons white vinegar
• 1 large egg
• kosher salt (for serving)
• freshly ground black pepper (for serving)

Préparation

1. 1

   Bring 1 cup of water to a boil.

2. 2

   Meanwhile, add 1¼ teaspoons white vinegar to a microwave-safe ramekin or bowl.

3. 3

   In a separate small bowl, crack and add the egg.

4. 4

   Once the water is boiling, carefully pour into the ramekin with the vinegar. Immediately –BUT STILL CAREFULLY– add the egg slowly into the hot vinegar water.

5. 5

   Use oven mitts or a thick towel to transfer the ramekins into the microwave and cook for 20 to 30 seconds, carefully (still using a kitchen towel if the ramekin is hot) remove the ramekin.

6. 6

   Use a slotted spoon to carefully and slowly, turn the egg over and then microwave for an additional 15 to 20 seconds OR until whites are set.Once the whites are set, use a slotted spoon to remove and drain on paper towel.

7. 7

   If Making Two Eggs: Once the first egg is draining on paper towel, quickly make the second egg. Pour the other half of the boiling water (I keep it boiling on the stove) into the second ramekin and carefully add the second egg. Microwave the second egg for 30 seconds, carefully flip the egg in the vinegar water and microwave for an additional 15 to 20 seconds OR until whites are set. Transfer poached egg to paper towel lined plate before serving.In my experience, making 2 eggs at the same time in the microwave, throws off the cook times.

8. 8

   See blog post for ways to enjoy poached eggs.