Does everyone enjoy a big weekend brunch or breakfast? When I have the time, I know I do! Sydney is abuzz with cafes offering all day breakfasts over the weekend. You’ll often see people queuing up just to eat at the “latest” place, making sure their lattes match their latest fashion accessories. Don’t get me wrong, I enjoy the cafe culture in Sydney but sometimes you just want to treat yourself at home. I’m happy as long as I have plenty of coffee and the weekend newspapers nearby. I like to pick on fresh fruit, sip on freshly brewed coffee and treat myself to a poached eggs dish of some sort.
I’ve really been itching to learn how to poach an egg properly. I know this sounds quite easy but believe me it’s not! I think I took about six goes (and many ruined eggs later) to get this right. I tried boiling my water and creating a “whirlpool” effect in the middle and “plopping” my pre cracked eggs in the middle but it always turned into one gigantic mess! Ugh! So much for a relaxing weekend break! So in the end I “cheated” and used the microwave. Yes the microwave. It was actually very easy to poach an egg using a microwave oven. I was a little skeptical at first but they turned out great. It’s very simple and it mostly requires you to watch the process as it occurs. I didn’t use any of those contraptions that they sell to make poached eggs in the microwave. I filled a PYREX measuring cup with half a cup of water and added a few drops of white vinegar. I then cracked my egg into the measuring cup with the water and placed it in my 1000 watt powered oven and timed it for 30 seconds. As it spins and does its magic, watch as the egg whites get “white” and proceed to cocoon the yolk. Once it begins to rise to the surface, press the STOP button,check to see if the egg has cooked (we’re looking for soft pillowed whites) and drain the egg on a slotted spoon. If you feel it needs a little more, place it back in the microwave but be careful as you may end up with hard yolked eggs! Look, I’m sure there is a “proper” way and I’ll definitely get it right but maybe I’ll save that for next weekend!
FYI, the photos today were taken with my old 1973 Polaroid camera. A Sonar “One-Step“. I love this beast and I love the images it produces!
Have a good weekend everyone…I’ll be blogging a “classic” later on in the week.
Cheers!
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{ 26 comments… read them below or add one }
I also really love your Polas! I should use more mine but I’m terrified to use the few film shots I have spared.
Your palaroid camera does wonder and so is the microwave! Fabulous post!
And I know what you mean by the Sydney cafe culture. I love it, but at times it’s nice to have breaky at home
A wonderful treat! I love the grainy quality of your pictures!
Cheers,
Rosa
No, no, no Peter!!! Poaching eggs is a difficult thing, but I did an experiment last year where I poached an egg every day for 30 days and altered my method. I´ve found the perfect way – I´ll have to show you when I´m back in Oz…. December. It´s a date
always a great treat. we just had a big breakfast. love these photos Peter!
Hehe how cute using your old Polaroid! It really looks like a picture from one of my mum’s many cookbooks. And who would have thought that a microwave would produce great poached eggs?
My boyfriend does pretty good poached eggs (especially given that most other times his idea of cooking is to heat up a jar of pasta sauce), his secret is to do them in a frying pan with a very shallow layer of water, and to crack the eggs in to a glass before so he can pour them more accurately that straight from the shell. Can’t always get the spherical look that a perfect poached egg has though.
Another thumbs up for the retro style photos too!
I’m glad I’m not the only one who can’t successfully poach an egg! My fall back is gladwrap! I read it in a newspaper or magazine and did it, and so far it’s the only method that’s worked for me. I’ll have to try this, as last weekend I tried and failed again!
I get poached eggs done right but, although I put vinegar in the pan, the eggs splay out so you get that icky stuff and have to cut it off.
I like the idea of putting them in the cup in the microwave. It should keep them together better. We always have a big Sunday brunch. I’m trying your method tomorrow. Thanks.
Like the vintage style photos too.
Poached eggs are tricky (and sometimes messy). When I did a few on my blog, I first referred to several google sites on how to cook the perfect poached egg…but none mentioned the microwave. I’m actually going to try it tomorrow since I’ve already had breakfast today. P.S. Re the photos, at first I was blinking my eyes, thinking I wasn’t seeing clearly because I’m so accustomed your usual sharp images. It is an interesting concept and, as you other reader said, very reminiscent of old cookbooks.
i would just love to eat a big brunch one day
i remember it used o be a saturday morning fashion when i was still living down under
your vintage shots are really amazing – i wonder if i can get this kind of effect from a photo programme…
Snapping this with your old Polaroid and using the mucrowave seem to make this a very reto dish Peter. Good job:D
love the ‘roids – precious shots given the film stock depletion! fascinated by the microwave poached egg method. will have to give it a go this weekend!
I’ve never tried poaching an egg in the microwave, but after a zillion attempts in regular boiling water I almost have it nailed… It just takes a lot of practice so you know when to drop the egg in. But reading about your microwave method it seems simpler! I will definitely be trying that soon too… Love your polaroids too!
Enjoy your weekend Peter!
I like to cook eggs for breakfast at least once over the weekend – I guess that means tomorrow! 
They always say eggs are the hardest things to cook in the kitchen. They’re right.
I love when you do polaroids Peter! I just love your photographs and the polaroids are just a fun extension of yourself that I love to see.
The only thing (beside grilling) that my husband does very well is poaching an egg…I just wish he did it more often on Sunday mornings!!
Love the pictures! Very retro. I don’t think I’ve ever poached an egg before, but I imagine it’s difficult. You should have eaten them with English muffins and hollandaise. Mmm.
I love brunch and breakfast, in and out home . But eggs,….I always make a mess when I cooked it. Love thee idea to steam in microwave . The photos are lovely with these vintage touches
I’ve never even attempted to poach an egg, Peter, so you already have me beat. LOL. Lovely breakfast!
Cool photos Peter! I think I had my first brunch in Sydney, so always associate brunch with eggs, Australian bacon, toast and Vegemite. That’s a great idea using the microwave, but if you feel like trying it on the stove again, try adding some vinegar to the water, precracking the eggs into small bowls and lowering them strait into the barely simmering water. This will minimize the turbulence and get the eggs to congeal quickly.
Gorgeous, wonderful images, Peter. It looks like Gourmet magazine circa 1973. You can really tell the skill of a photographer when he uses a “real” camera – no digital doctoring can work this magic.
The only time I poached an egg was when I made my poached eggs in salsa verde. I didn’t think it was that difficult, but maybe I did it all wrong. Oh film photography how I miss it
what a treat, P. and i love this polaroid photo. lovely with a different touch from current digital views.
I really have to start looking at getting a film camera. I just love these shots. Such warmth.
Now you had just gave me a good idea on what to have this coming weeked! A big BIG breakfast!