Preparation time:         1 min

Cooking time:                3 min


Eggs are a good source of protein and vitamins A, B12, and D. Poached or boiled, one egg has about 50-72 calories, depending on size. Calories are minimized with boiled and poached eggs – frying or scrambling adds 10-20 g per egg. And compared to boiling, microwave poaching is easier and quicker – no shell to peel.


Water               2/3 cup

Eggs                 2 (raw)


Place 1/3 cup water into each of two custard cups. Break one egg into each custard cup. Place the custard cups on opposite sides of the microwave oven turntable. Close the door and turn on the microwave. If you have a ClearWave window on your microwave, observe the egg while it cooks, and push the stop button (or turn the mechanical timer to 0) when the egg is done to your taste. [Watch a clip of the eggs poaching at]


Figure 1. Eggs broken into custard cups with 1/3 cup water.

Without a ClearWave window, you may need to experiment a bit to get the degree of desired doneness. In our 17 liter, 700 W oven, about 1:45 (1 minute + 45 seconds) is sufficient for firm whites and loose yolks, and 2:45 for fully set eggs.

Figure 2. Eggs poaching in the microwave oven after 1 minute and 14 seconds of cooking.

Remove each egg from its custard cup with a slotted spoon, and serve. Poached eggs are great on top of toast or English muffins.


Figure 3. A healthy Mediterranean breakfast: poached eggs on toast, sliced tomato and cucumber, with lebaneh.

Microwave cooking and the ClearWave microwave oven window

Microwave ovens use radio waves to cook food. The energy from the radio waves is absorbed by the food molecules, in particular water molecules, thus eating the food. In other cooking technologies, energy is only transferred to the surface of the food, and heat must often diffuse into the food, which lengthens the cooking process. Because radio waves can penetrate to some distance into the food, we can save the diffusion time and the food cooks faster. Besides being convenient, microwave cooking generally uses less energy and better preserves the nutritional value of fresh food.

In conventional microwave ovens, the microwave energy is retained inside the oven by its metal walls. The oven door is equipped with an observation window which has a metallic grid that reflects the microwaves. While it allows viewing the food, the view is relatively poor and it is difficult the judge when the food is sufficiently cooked.

The ClearWave window uses thin transparent conducting coatings to reflect the microwaves. This transparent window allows a much better view of the food, and is especially suitable for people who like to cook, and want to use microwave cooking among their techniques.

A word of caution – “exploding eggs”. Egg yolks can become “superheated” during microwave cooking – i.e. the interior temperature of the yolk may be higher than the surface temperature, and a vapor bubble may form in the yolk with sufficient pressure to rupture the yolk membrane. Some authorities suggest puncturing the yolk prior to cooking to prevent this. We also suggest letting the eggs rest for a minute or two before serving, to allow the internal yolk temperature to equilibrate.