Usually, although the newfangled inverter models do modulate down the power.
Relevant to this topic, the baseline time for the 50% can vary. eg my microwave does it in 15 second increments (ie 50%='450W' is 15 seconds at
900W full power then 15 seconds off; '300W' = 15 seconds on followed by 30 seconds off). If the thing in there is quite light, that 15s on time can be enough to boil it over or eggsplode it.Theo
This is significant for traditional microwaves, which might well be on for 10 seconds then off for 10. "Inverter" microwaves switch so fast that they are effectively reducing the power. The only thing where I've noticed this make a difference is in softening butter - it's less likely to end up with half of it still solid and half liquid.
(It's reported that at very low powers, inverter microwaves also use a several-second duty cycle, perhaps because they can't work efficiently otherwise.)
-- Richard
Crack the egg into a small strainer and let the watery stuff go to waste. Then lower the strainer into the water and tip the egg out. Turn the heat off and cover. Four minutes average, a bit more for a large cold egg. Works every time.
You've got to be yolking!
How Eggstraordinary! Did you have egg on your face?
Did you have to shell out to scramble a cleaning firm in?
Did the microwave sue you for assault and battery?
Hope you ovoid a recurrence....
Well that is the usual Standard operating procedure to fertilise an egg....... :-D
All it takes is a huge vat of boiling water, bigger than you would consider needful. Stir the water until you get a good whirlpool going. Break the egg into the centre of the vortex. I'm told it helps to use salted water, but I have no idea why.
But who wants just one poached egg?
-- Richard
Thought vinegar was the magic ingredient
Wait a few seconds and add another egg. It's one of these things that's easy enough once you've ruined a couple of dozen eggs.
I cheat and just use "Poachies" a paper pouch which does make things a lot easier.
Just had a different one delivered. Instructions say prick the yolk and "heat with a high fire for 30-45 seconds" :-)
Does that mean you have to throw it into the basket of one of those millennium beacons that dot the countryside?
GH
Might as well. I doubt if any or those beacons is robust enough to be usable for a second millennium. Throw-away society strikes again.
I always do mine in a saucpan/frying pan with water. A tip I came across that works very well is to put a teaspoon of white vinegar into the water which keeps the white of the egg from spreading out.
My wife has a very old cookbook which has a 'recipe' for a soft-boiled ostrich egg.
We haven't tried it out.
And I certainly wouldn't try it in the microwave (assuming it would fit).
I use one of those floating silicone cups. Can't be doing with the hit and miss of messy pans and breakage.
4 minutes, lid on, low heat. Heat off would take several minutes. Wonder what could account for the different experiences? Even a boiled egg takes 5 minutes. Medium eggs, room temperature.
I'm already imagining an experience similar to these Deep Fried Frozen Turkey videos that seem so popular on USA channels of YouTube.
Nick
Literal egg on face. Karma.
Last time I was there, they could be found for sale at Waitrose, priced £25 each. I wonder how many they sold?
It likely would, but I'm not sure how much microwave you would have left afterwards... their shells are quite thick.
OTOH the thick shell might actually hold the pressure better than a thin hen's egg. Or it might allow the pressure to build much more before blowing.
If trying it, I'd keep well clear.
Theo
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