| 3. There are many types of “poaching” gadgets: rings and egg-shaped, colander-like holders to corral eggs as they cook in liquid; tiny pans and nonstick pan inserts with egg-shaped cups for steam-cooking eggs held above the liquid; even steam-poaching electric egg cookers. The rings can also be used for fried eggs. Most electric egg cookers steam-cook eggs in the shell, too, and some have flat inserts for cooking fried or scrambled eggs. The easiest poaching method requires only a saucepan and a slotted spoon.
Microwave – for 4 eggs, use amounts, bowl size and time in parentheses ( ):
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1/3 (2/3) cup water |
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2 (4) eggs |
Pour water into 10-ounce custard cup or small, deep bowl (1-quart bowl or baking dish). Break and slip in eggs. Gently prick yolks with tip of knife or wooden pick. Cover cup with plastic wrap. Cook on full power about 1 1/2 to 2 (1 1/2 to 3) minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes. Pour off water to serve in custard cup, or lift out with slotted spoon.
Microwave cooking time is based on a full power output of 600 to 700 watts. For a lower wattage oven, allow more time.
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