Poached Egg in the Microwave
by Editorial Staff
A simple and delicious breakfast in the microwave in just 2 minutes – a poached egg sandwich. The French call the poached egg poached. According to one version, the French word pochette has turned into the word “poached”, which means “pouch” or “handbag”. The yolk of an egg, boiled without the shell, turns out, as it were, in a protein bag, while remaining almost liquid.
Cook: 5 minutes
Servings: 1
Ingredients
- Egg – 1 pc.
- Salt – 1 pinch
- Water – 100 ml
For filing:
- Bread – 1 slice
- Fresh parsley – 1 sprig
- Ground black pepper – to taste (on the tip of a knife)
Directions
- Pour about 100 ml of water into a deep bowl or plate that is suitable for a microwave oven (glass or ceramic, without gilding or metal elements). Add salt and stir.
- Crack the egg gently so that the yolk remains intact and pour into a bowl of saltwater.
- Place the egg bowl in the microwave. Turn it on at full power and cook the egg for about 1.5 minutes. The power of my microwave is 900 watts.
- The white should “grab” around the yolk, become white, not transparent. If this has not happened yet, cook the egg at the same power for another 10-15 seconds.
- Using a spoon, gently place the poached egg on a napkin to absorb the excess liquid and cool the egg slightly.
- Then carefully place the egg on a slice of bread (if desired, the bread can be slightly dried in a pan), sprinkle with ground pepper, and serve, adding parsley leaves to the poached egg sandwich.
- When cutting the sandwich, the yolk flows out onto the bread.
Bon Appetit!
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