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Home > Recipes > Fifty-second poached egg

Fifty-second poached egg
( SERVES 1 )

Jan Bilton

Publication: Regional Newspapers

Regional Newspapers

Ratings: No ratings yet

Fifty-second poached egg

No ratings yet

A quick fix.

Ingredients

¼ cup Water
1 Egg
1 English muffin, split, toasted and buttered

Directions

  1. Place the water in a small pudding bowl or similar. Break the egg into the water. Pierce the yolk quickly with a toothpick or skewer to prevent the yolk from exploding.
  2. Cover and cook on 50% power for 50-60 seconds, depending on the wattage of your microwave. The egg will carry on cooking while standing. If not quite cooked, then spoon some of the hot water over the top.
  3. Lift out with a slotted spoon or fish slice onto the toasted muffin. 

See more of Jan's eggy recipes

  • Capsicum eggs
  • Two-minute coffee mug eggs
  • Sanwich press omlette
  • Fruity overnight pancakes
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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

© NZME. Publishing Ltd, 2019

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