microwave poached eggs

Ingredients

2 eggs

1/2 cup of water

Place water in bowl and carefully crack eggs into the water. Try not to break the yolks.

Cover and vent. Place in the nuker and cook on high for a minute or two, depending on the size of your eggs, thickness of your bowl and wattage of your nuker.

My 1100 watt microwave cooks 2 eggs in about 1:45 minutes.

Place on toast. Enjoy.

Microwave Poached Eggs

Microwave Poached Eggs

Ingredients:
Eggs
1 Tbsp. water per egg
Butter
Toast
Salt & Pepper to taste

This is ridiculously simple.  I love eggs in almost anyway, shape of form, but I have to admit, I have never mastered the art of making poached eggs the traditional way.  I find this method to be a great shortcut and tastes the same.  For me, the important part of a poached egg is the consistency of the yolk and this method does the trick!

Add 1Tbp. Water in a microwave egg and muffin maker or a ramekin.  If you use a ramekin, you will need some plastic wrap to cover the dish.
Crack an egg into the dish.  Use the tines of a fork to prick the membrane of the yolk.  Do not skip this part because if you do not, the egg has a high probability of exploding!
Cover eggs and place in microwave.

I generally make 2 eggs in separate containers at the same time and cook them for 2 minutes, 30 seconds at 50% power, until the whites are just barely opaque over the egg.
Your cooking time will vary according to the size and amount of eggs you cook at once, and the wattage of your microwave so use this as a guide.
It's better to guess less time then you think so as not to overcook your eggs.  You can always add more time, but once an egg is overcooked, you have to start over or eat a hard yolk.  :(
Drain the liquid off the egg, you may have to loosen the egg with a fork, and slip the egg onto a piece of toast or a muffin.  You can trim the whites if you want, but I  hate to waste it.
Season your egg with salt and pepper to taste.  I never salt my eggs before cooking.  Salt toughens the whites but you season your eggs whenever you wish.

A perfectly poached egg will have a yummy, runny yolk with the sides of the yolk just barely hardened and I can get them consistently done right with this method.
Alternately, you can substitute melted butter or butter substitute for the water for a shirred egg but I like mine poached and  save the butter for the toast.  :)
Enjoy!

Paula Deen Poached Chicken

I have a confession to make.  I am not a fan of Paula Deen's recipes.  I've made a few of her recipes and find them too bland for my taste.
There are two things I do like from Deen though.  Her House Seasoning recipe, which is a staple at my house, and this recipe for poached chicken.  This is one thing of hers that DOES have flavor.  In fact, other then the House Seasoning, the only thing I have found that has flavor.


Poached Chicken for Salads
From Food Network Kitchens

Prep Time:10 minInactive Prep Time: -- Cook Time:1 hr 0 min
Level:
--
Serves:
4 cups cubed chicken or 4 to 6
Ingredients
10 sprigs parsley
2 sprigs fresh thyme
1 small onion, halved
1 small carrot, halved
1 stalk celery, halved
3 pounds chicken breasts halves, on the bone and fat trimmed
5 to 6 cups chicken broth, homemade or low-sodium canned
Directions
Put the parsley, thyme, onion, carrot, celery, and chicken breasts in a medium saucepan. Cover with the broth, and bring just to a boil. Lower the heat to very low and cover. Poach the chicken for 20 minutes or until firm to the touch. Remove the pan from the heat, uncover, cool the chicken in the liquid for 30 minutes.

Transfer the chicken to a cutting board and reserve the liquid. Bone and skin the chicken and cut the meat into cubes. Discard the bones and skin.

Strain the broth and store, covered, in the refrigerator for 3 days or freeze for later use. Remove any fat from the surface of the broth before using.