It's hot, I hate using the stove on a good day, but more so when it's hot out. Here are some microwave tricks I've picked up this year from my friend Sara and my mom. You know I'm picky, so these actually taste as good (and are so much easier) than their stove-top counterparts.
Microwave Poached Egg
1 egg
1/3 cup water
Approximately 1/2 teaspoon vinegar (optional)
Gather your ingredients. The vinegar is optional, but it will help the egg coalesce a little better.
Crack the egg into a microwave-safe bowl or mug.
Pour in about 1/3 cup water.
Add a bit of vinegar. (You can also add this directly to the water before pouring it in.)
Cover the bowl or mug with a microwave-safe plate. Place in the microwave and cook on 80% POWER for 60 seconds. Check the egg. If it is not done yet, return to microwave and cook on 80% POWER in 20 second bursts. (I usually cook mine for a total of 80 seconds.)
Remove from the water with a slotted spoon, and enjoy!
Additional Notes:
• This method will give a rather wobbly egg. If you like a more hardboiled-style egg, microwave on HIGH for 60 seconds.
• Do note that, unlike when poaching eggs on the stovetop, the microwave tends to cook the yolk even faster than the white. So if you like gooey yolks, it's best to take the egg out when the white is still a little wobbly.
Shuck fresh corn. Wrap each ear in wax paper.
Microwave for 2 minutes per ear of corn. (For 4 ears, 8 minutes.) Remove from microwave, open carefully, and enjoy.
To keep them warm awhile, leave wrapped and cover with a kitchen towel
I love easy poached eggs!
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