Poached Egg in the microwave in a Silicone Casserole , a recipe for your Cooks Essentials cookware

I'm not paid or given things to use or review, well, not this time anyway.  I was watching and flipped around and found QVC and saw them selling these Silicone casserole dishes... I needed something to cook in the microwave so thought they were worth the buy.  The set comes with one large and thee small casseroles, all with lids.  They all collapse too which is cool.  Anyway, here's hardly any recipes online so here we go.  I'll make some.

It seemed to me the best thing to cook first is an egg so here we go.  I cooked a ton of eggs and this is the final version that works beautifully.  IF you like a more well done egg, add 15 seconds at a time till it's the way you like it.  I decided I like the 90 second egg the best.

So, here we go;

TRACY'S POACHED EGG IN SILICONE CASSEROLE

(Cooks essentials)

INGREDIENTS

Toast, made and buttered because this goes fast
water
egg
salt, pepper
silicone casserole
hollandaise if you have it :) *my quick cheat version below

INSTRUCTIONS and METHOD

Fill small casserole half way with room temperature water, straight from the tap. Replace lid
Microwave for 1 minute
Remove lid, swirl water, add egg
Replace lid
Microwave for 1-1.5 minutes, depending on how done you like your egg.
Carefully remove from water with slotted spoon and put on toast.
Add some hollandaise, if you want to go there :)


PLAY BY PLAY

This is what I got... so cool and squishy.  They collapse, are usable in the microwave and the oven, yeah, these are going to be fun.
    
 So, fill half with water and add a little salt.  Microwave for 1 minute.
Add the egg, replace the lid and microwave for 90 seconds
OH and on a side note, check out my new old cutlery...

   

Remove from microwave oven and scoop the egg out.  Drain on a towel,

   

Put the egg on your perfectly toasted homemade bread, buttered... you can add a little hollandaise if you have it... oh look how perfectly poached this is... wow, I'm impressed.

   

I tried another version, I heated the water for 1 minute then cooked the egg an additional 1 minute, again I added a little hollandaise

    

I found the one minute a little short for my personal culinary requirements so for me, 90 second cook is the way to go but if you like a loose, soft poached egg, go for 60 seconds.  You'll need to play with your own microwave but once you find the sweet spot it'll be the same every single time.

  

I'm impressed with the cookware.  I'm going to come up with more recipes and times and uses for this cookware... watch this space :) 

While I have you, here's the hollandaise I use now:

TRACY'S QUICK CHEATERS HOLLANDAISE

This is for use with a stick blender

In a narrow jar

1 egg yolk

1 tsp each of water and lemon juice

pinch of salt, pinch of cayenne

In a 2 cup measure, microwave till boiling

1/2 cup unsalted butter 

*IF you use salted butter, omit the salt in the egg.

Blend the egg and water/lemon then slowly drizzle the boiling butter in while you blend the whole time. 

It's thick and creamy and delicious. It keeps in the fridge for a long time, I scoop some out and put in a hot jar to reheat as required

Enjoy!! 

/enjoy

Perfectly Poached Eggs (for 1 or more than 1)

There are few things so simply lovely as a perfectly cooked poached egg.  Really, a soft yet firm white and a runny but warm yolk that runs over your toast when you break into it.

In my humble opinion, I'm a rock star egg for 1 cooker.  Seriously, it's one of the short list items I am proud of.  I have found the perfect cup, ratio and time on my microwave to produce, consistently, the most perfect microwave poached egg on earth.  Truly. I'm more proud of being able to do one simple thing equally as well every time than being able to do a major holiday meal with all 9 veggies and meats.  Sometimes simple is more important.

For my easy microwave egg for me.  I break 1 extra large egg into 1/2 cup of water in a small glass cup, it has to be straight sided for some reason, the slanty ones don't cook so evenly.  Oh and I know, I've made a zillion.  I also don't like them cooked in ramekins, too shallow.  I'm rather persnickety about it I guess.  Back to my egg, I poke the yolk with a needle, cover loosely with plastic wrap and cook for 1 minute on High (I have 1,000 watt microwave.  I drain it with my tuna can strainer, tip it onto toast and eat.

Now then, on those days I simply have to eat more than 1 egg (they happen) or if I have a friend here who wants an egg at the same time as me or if hubba or offspring want one, well that's where the problem happens.  I haven't mastered multiple egg poach cooking in the microwave.

Enter, my mother's brilliant throw away comment... 'oh, hi, yeah, I got the knife, I'm going dancing this afternoon, I made myself a perfectly poached egg in a jar this morning, I don't know what pants to wear with this sweater, oh and how's your day?"  WHAT?  You made an egg in a jar?  When did you think of that? Oh, d'uh.  I cook everything in jars, chicken pie, apple pie, molten lava cakes, cold pork pie, mince pie, apple crumble - why not eggs?  She used to coddle eggs when I was a kid in cool little egg coddling jar thingys with silver lids, I hate them.  But calling it poached eggs, and doing it in a jar, that's got to be tastier!

It's silly simple and I'm almost embarrassed to post it as a recipe.

You need 1 egg per mini mason jar.  Butter the jar and crack an egg into it, salt and pepper lightly and put the lid on.  Shove it in the fridge until you want to eat.

Bring the jar/jars out to room temperature so you don't have an explosion, only a couple of minutes. Take the lids off the jars if you are going to freak out about a sealed jar in the water, I cooked mine with the lid for these pictures but then did another sample cook without the lid, they cook slightly faster without the lid.
  

Bring enough water to come 3/4 up the side of the jars to a solid boil, throw a piece of paper towel in the bottom to prevent clacking and very loud jiggling of glass against metal.

Put the jars into the water, (IF you've taken the lids off the jars then cover the saucepan)  Cook them for 8 minutes. The beautiful thing is that you can see how cooked they are, easily, and cook them longer if you want or less if you're really into soft whites.  I am not.

   
Carefully remove them from the water, use a tea towel to hold them.  Run a knife around the side to loosen and plunk on a piece of very crispy buttered toast. 
 
Break it open, add salt and pepper and eat.  Oh and feel free to repeat, often.

/enjoy

OTHER RECIPES that I make in my beloved little jars are: 

http://www.tracycooksinaustin.com/2011/06/pie-in-jar.html

http://www.tracycooksinaustin.com/2013/01/mini-pressure-cooker-cheesecake-in-jars.html

http://www.tracycooksinaustin.com/2012/04/meat-pie-in-jars.html

http://www.tracycooksinaustin.com/2013/03/pressure-cooker-steamed-pudding.html