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In a bowl (suitable for microwave), pour 80 ml of water (at room temperature) and a teaspoon of vinegar.
Gently slice the egg with care not to damage it. If you wish, you can salt, pepper and season at your convenience.
Then place the bowl in the device and set the power to 900 watts.
It takes 80 seconds for the eggs to have a perfect consistency.
As soon as you take it out of the microwave, you will find that the egg whites are very compact and the yolks are delicately liquid. Good luck.
Note: If you want to cook several poached eggs at the same time, you must place each in separate bowls and repeat the operation one by one.
How to insulate vinegar eggs?
For those who want to learn to master the traditional technique best, we give good advice for successful egg poaching. As you know, they must be cooked in water without their shells. But the secret is to add a little vinegar to the water. This is because egg white clotting is better controlled by acidity.
Important note: Do not try to pocket several eggs in the same frying pan, as it will be difficult to cook them all evenly. It is better to cook them individually and warm them when serving them.
Preparation steps:.
Start by boiling water in a 1.5-litre saucepan filled to three-quarters.
As soon as the water starts to boil, add 2 tablespoons of vinegar; The aim is to prevent the egg yolk from separating from the white.
Allow the water to boil until it reaches the boiling point. Then break the egg in hot water and let it cook for four minutes without touching it.
Make sure the egg does not stick to the bottom of the frying pan. In this case, try to move it. Finally, remove the egg and serve.
Once the egg is cooked, remove it and place it for a few seconds in a bowl of ice-cold water so that the egg does not cook;.
Repeat for the other eggs.
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