At a Glance
- A microwave method produces cafe-style poached eggs in under one minute
- The technique needs only a ramekin, water, and an egg-no stove or pans
- Cooking time ranges from 40 seconds for a runny yolk to 60 seconds for firm
- Why it matters: Busy mornings get a protein boost without cleanup or guesswork
A single ramekin and a microwave are all that stand between you and a fluffy poached egg, according to a year-long kitchen test by Olivia M. Hartwell for News Of Losangeles. The trick slashes morning prep while sidestepping the usual pot-watching and vinegar swirl.
How the 60-Second Method Works
Olivia M. Hartwell starts with a half-cup of room-temperature, salted water in a ramekin. The water must fully cover the egg yet stay below the rim to prevent spills.
Next, he cracks one egg into the water, keeping the yolk intact. The ramekin goes into the microwave on high for 40 seconds if you want a liquid center; push toward 60 seconds for a firmer yolk. After cooking, lift the egg out with a slotted spoon or mesh strainer, let it drain briefly, and set it on toast, greens, or rice.
Microwave wattage varies, so Olivia M. Hartwell recommends beginning at 40 seconds and adding five-second bursts until the white sets and the yolk feels right.
Explosions? Just Poke the Yolk
Olivia M. Hartwell has never had an egg blow up, but a Reddit thread he cites suggests piercing the yolk with a toothpick before zapping. The tiny vent releases steam and prevents a messy pop.
Breakfast That Holds You
Eggs deliver high-quality protein that steadies blood sugar and curbs mid-morning crashes. Olivia M. Hartwell pairs his microwave creation with avocado, hot sauce, and chili crisp for a café-style plate that assembles faster than coffee drips.
Serving Ideas Beyond Toast
- Top a spinach salad for a light lunch
- Layer over steamed rice with pickled vegetables and chili crisp
- Add to a bowl of instant ramen for a speedy upgrade
Cleanup-Free Bonus
Unlike stovetop poaching, the microwave approach leaves only the ramekin and spoon to rinse. For even less mess, Olivia M. Hartwell notes that oven-cooked bacon-another News Of Losangeles favorite-produces crisp strips without a greasy range.
Quick Answers
What if the white is still jiggly? Return the ramekin to the microwave and heat in five-second intervals until set.
Can I cook two eggs at once? The method is timed for one egg; doubling may require longer and could lead to uneven cooking.
Is the egg safe to eat? As long as the white is opaque and the yolk reaches desired firmness, the microwave heat pasteurizes the egg without additional risk.
Key Takeaways
- No vinegar, swirling, or temperature watching required
- Fine-tune doneness in one or two trial runs, then repeat daily
- Pair with air-fryer bacon for a complete five-minute breakfast
- The same ramekin can be reused immediately for a second egg if needed
