Thanks to joanie for the method and MargCA for relinking "poached eggs circa 2006"

M

marilynfl

Moderator
I tried joanie's water bowl method last night and it works pretty well for poached, but its brilliance would be for quick hard-boiled eggs for an egg salad.

I have a 1100 W microwave and I suspect that is why my yolks cooked so quickly. I used a china rice bowl and 1 inch of water, dropped in the egg and pricked it all over. I REALLY EXPECTED the yolk to run all over the place, but it stayed spherical in the bowl.

First test was 1 min (60 seconds). That made a solidly-cooked yolk and tender white...absolutely perfect if I were whipping up a quick egg salad. Certainly much less time and grief (no peeling) than making 10-minute hard-boiled eggs, chilling and peeling for the same result. With absolutely no oxydation (green ring).

I tried the next one at 35 seconds. Not much going on. Added another 15 seconds and the whites cooked with the yolk a little runny, but a bit firm in the middle.

Third test was 45 seconds and then I let it sit in the water a bit longer. This one's white didn't coagulate as well, but I was fine with it.

Larry still prefers coddled eggs in their cute little porcelain cups, but for dinner in less than 5 minutes? I'm fine with this. And it's definitely the method I'll use for a quick QUICK egg salad.

Thanks joanie! Thanks marg.

 
by the by i also do this without water but add a little...

Cream..... a tiny blob of butter.... a wee sprinkling of salt and a snip of chives or spring onion tops. It is very tasty. Makes a great lunch coddled egg. The Chinese rice bowl cooks it better than thicker China. Each microw it different so times will vary just don't forget to pricke the yolk. I also wrap paper towel over the bowl as it has been known to on occassion explode if I have been in a hurry and not pricked it well.

 
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