requires at least one ramekin, or one of those little
ceramic/glass dishes that posh individual cream desserts
eggs, that are not inside their shells, still explode in a
microwave if the yolk heats up too quickly; the rate of
heating below works for our microwave, you may need to
small variations in temperature (e.g. of the ramekin and
water) and the volume of water can cause surprisingly wide
variations in results; make sure to use water from the tap at
tappish temperature and, if you are making more than one egg,
use a fresh ramekin each time so that it starts at a similar
something to serve the egg on
Serve on a toasted muffin with hollandaise sauce and possibly
some smoked salmon underneath the egg.
Half fill a ramekin with water from the tap and sprinkle in
a little salt.
Crack your egg into the water.
Place the ramekin in the microwave, cover with a small
plate and microwave on 600 Watts for 60 seconds.
Spoon the egg out onto some kitchen paper to soak up the
water and any residual uncooked white, then transfer to the
thing you are serving it on, i.e. a muffin.