If you’re like me, you adore eggs Benedict, but hesitate to make them often because poaching eggs and making Hollandaise sauce seems like a huge hassle. Hollandaise sauce still requires some careful doing, but a TikTok hack shared by numerous accounts reveals just how easy it is to make microwave poached eggs.
(Find out how Gordon Ramsay makes the perfect poached egg.)
Can You Microwave Poached Eggs?
Yes! You really can. And you don’t need any special tools to do it. There are plenty of TikTok videos out there if you want to watch a video demonstration first.
How to Microwave Poached Eggs
There are a couple of methods for microwave poached eggs. Basically, one involves heating water, then adding the raw egg and heating the water again, while another involves submerging the egg and cooking it that way.
Here’s a clear and easy video showing the first method, from TikTok creator Elise Brulotte:
And here’s an equally useful version from chef Erica Wides:
Two Methods for Microwave Poached Eggs
I’m neither a chef nor an influencer, just a person with a microwave and a bunch of eggs. So I tried both versions!
Partially Submerged in Water
Brulotte’s version requires heating a 1/4 cup water in the microwave for a minute, then adding the egg, poking but not breaking the yolk with a toothpick, covering it and cooking it again for 30 seconds.
This method worked every time! But I was a bit unnerved, because even though I poked the yolk as instructed, the egg still made a big POP as if it were exploding. I guess that’s why you cover it—and it didn’t really explode either time. (But eggs can explode in the microwave, so be sure to poke and cover.)
The resulting eggs were cooked a little closer to soft-boiled than poached to me, but I didn’t mind that.
Gael Fashingbauer Cooper for Taste of Home
Fully Submerged in Water
Then, I tried Chef Wides’ version, where she submerges the egg in water and then cooks it all at once (warning of an “egg-plosion” if the egg isn’t submerged). The only problem with this method was the chef’s vague timing. She said her current microwave took 44 seconds, but her old microwave took only 36 seconds, suggesting a 35-50 second range. She didn’t say what wattage her microwave had, so the timing was left up to me.
I tested both the 36 and the 44 second method, and found the egg almost raw the first time and only slightly more cooked the second time. So then I went for the longest part of Wides’ range, 50 seconds. This, in my 1100 watt microwave, turned out to be egg-sactly right. Firm white, runny yolk, delicious—especially when topped with a shake of Everything Bagel seasoning.
Gael Fashingbauer Cooper for Taste of Home
How Else Can You Poach Eggs?
Of course, you can poach eggs using the traditional stovetop method. You can follow our guide to make perfect poached eggs, though some cooks still struggle with this method. If you don’t want to try the microwave technique, learn how to poach an egg in your air fryer.
I’m already hatching new recipes to get even more poached eggs into my life!
Dishes to Serve with an Egg on Top
Toad in the Hole Bacon Sandwich
Switch up the cheese—pepper jack gives a nice kick—or use sliced kielbasa, ham or sausage in place of the bacon in this versatile grilled cheese sandwich. —Kallee Krong-McCreery, Escondido, California
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Poached Egg Buddha BowlsI love cooking for my husband and this is the first dish of the year that we enjoy out in our back yard. I often include fresh peas and cherry tomatoes, halved. —Amy McDonough, Carlton, Oregon
Vegetable, Steak and EggsLow-carb doesn't have to mean skimpy—here's a lighter take on steak and eggs. I love cooking with squash, but feel free to toss in any vegetable combination you like. —Robert Deskin, Plantation, Florida
Egg-Topped Avocado ToastWe always have avocados on hand, so it's easy to make this quick breakfast toast for my husband and me. It's really tasty! —Kallee Krong-McCreery, Escondido, California
Mexican Rice with Poached EggsThis Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. —Jeanne Lewis, Brooklyn, Michigan
Creamy, Cheesy Grits with Curried Poached EggsI first tried curried poached eggs when I lived in Germany. It was delicious with that rich, runny yolk, and serving it over cheesy grits seemed to be the next best move. I'm happy to say my inkling was right. —Shannon Copley, Upper Arlington, Ohio
Crispy Rice Patties with Vegetables & EggsServe these patties at any time of day. The recipe features protein, grains and vegetables all in one dish. It’s also an amazing way to use leftover rice. —Megumi Garcia, Milwaukee, Wisconsin
Poached Eggs & PolentaWe have a bed and breakfast in Gettysburg where I serve creative dishes like these poached eggs with polenta, our twist on eggs Benedict.—Paulette Lee, Gettysburg, Pennsylvania
Baked Cheddar Eggs & PotatoesI love making breakfast recipes with eggs for dinner, especially this combo with potatoes and cheese that's started in a skillet on the stovetop and then popped into the oven to bake. —Nadine Merheb, Tucson, Arizona
Southwest Hash with Adobo-Lime CremaAdobo sauce adds so much extra flavor that you won't even miss the smaller amounts of butter and egg yolks in this smoky hash. Here's a tip: Add a splash of white vinegar to the poaching water right before you drop in the eggs. It helps keep them from separating as they cook. —Brooke Keller, Lexington, Kentucky
Zucchini Egg SkilletMy neighbor shared more zucchini from his garden than I knew what to do with. He loved this recipe—it's great for brunch or a special breakfast. —Darcy Kennedy, Hendersonvlle, North Carolina
Stir-Fry Rice BowlMy meatless version of Korean
bibimbap is tasty, pretty and easy to tweak for different spice levels. —Devon Delaney, Westport, Connecticut
Corn Cakes with Poached EggsThese easy corn cakes are super tender thanks to the creamed corn in the batter. Top them with poached eggs and fresh salsa, and you get one of my favorite breakfasts. —Jamie Jones, Madison, Georgia
Croque-MadameMy son and I love having a croque-madame (a fried egg atop our grilled ham and cheese) for lunch. If eggs aren't your favorite, you can make the sandwich without it (which makes it a croque-monsieur). —Carolyn Turner, Reno, Nevada
Baked Egg & Stuffing CupsSave your leftover stuffing to make shells for holding baked eggs. This is a hearty breakfast that keeps us going for the marathon shopping trips. —Karen Deaver, Babylon, New York
Brunch Hash & Egg BakeWhen my kids were growing up, I was cooking for eight. I couldn't conveniently fry eggs for that many people, so I devised this recipe that became a family favorite. Mild and salty feta cheese is my favorite for the dish, but shredded cheddar or Parmesan work, too. —Lily Julow, Lawrenceville, Georgia
Campfire Cheese Hash Brown PacketsDining by the campfire? This easy packet of potatoes, bacon and cheese makes a terrific hash. We like to serve it with eggs and fresh pico de gallo. —Gina Nistico, Milwaukee, Wisconsin
Summer Breakfast SkilletSizzle up spicy chorizo, veggies and eggs with this breakfast skillet recipe that keeps you going all morning. If I want something handheld, I turn it into tacos. —Andrea Rivera, Westbury, New York
Spinach-Egg Breakfast PizzasI like my food pretty, and this breakfast pizza is eye-popping. Bring it to the table with a bowl of berries or grapes and café au lait. —Lily Julow, Lawrenceville, Georgia
Yankee Red Flannel HashHash is a classic diner dish. With potatoes and pastrami, this one's easy to make at home. The beets give it fabulous color and flavor. —Nancy Mock, Colchester, Vermont
Deluxe Ham & Egg SandwichesMy hearty cheesy breakfast sandwich is packed with provolone on top and Laughing Cow cheese on the bottom. In between, I add ham, red onion, spinach and an egg sunny-side up. —Natalie Hess, Cedar Rapids, Iowa
Eggs in PurgatoryTomatoes and red pepper flakes add the zing in these saucy eggs. Serve them with crusty bread or sauteed polenta rounds. —Nick Iverson, Milwaukee, Wisconsin
Chorizo & Grits Breakfast BowlsWhile growing up, I bonded with my dad over chorizo and eggs. My fresh approach combines them with grits and black beans for this chorizo breakfast bowl. You can even add a spoonful of pico de gallo. —Jenn Tidwell, Fair Oaks, California
ShakshukaShakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
