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Even on a busy morning, you can cook a hearty breakfast in your microwave oven. A microwave double egg poacher quickly turns out precisely cooked eggs by using steam instead of simmering water to poach the eggs. For poached eggs on toast, pop some bread into the toaster while the microwave does its thing -- the toast and eggs will be ready to serve together. Because the wattage between microwave models differs, you may need to practice a few times to learn the correct length of time to poach eggs in your oven.
Lightly butter or spray the egg wells in the poacher. Spoon 1/2 tsp. of water into each prepared egg well.
Break one egg into each well. Prick each yolk and white to prevent exploding. Do not stir the yolk with the white. Spoon an additional 1/2 tsp. water over each egg. Close the lid and fasten it in place securely.
Microwave on medium for 30 to 45 seconds. Check the eggs, looking through a clear lid, or opening an opaque lid carefully to avoid being burned by escaping steam. If the white is still clear and liquid, replace the poacher lid and microwave 15-seconds at a time, checking after each interval. U.S. Department of Agriculture food safety guidelines stress that egg yolks should be cooked until firm, never runny. Cooking in 15-second intervals helps you reach a just-done stage without overcooking the yolks.
Keeping the lid closed, drain any remaining water from the poacher through the vent holes. Open the lid and slide the eggs out for serving.
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