INGREDIENTS
- 1 egg
- ⅓ cup water
DIRECTIONS
Gently drop an egg into a Pyrex bowl. Cover with about 1/3 cup of water. Puncture the egg yolk with a sharp knife or toothpick to prevent the possibility of an explosion.
Set microwave for 500 watt output. On my Panasonic 1300 watt unit, I set the power level to P4. Cook for 80 seconds. The egg white should be set but the yolk still runny. If the egg white is still runny, keep microwaving in 5-second increments until you’re satisfied with the level of doneness.
Remove the egg from the water with a slotted spoon and transfer it to a plate. Add a dash of salt and pepper. Enjoy on toast, on a salad, or deliciously on its own.
