Review on 🍳 Egg Poacher Microwaveable: Cook Perfect Poached Eggs with Ease! by Johnny Spencer

Update: Maybe it's because it's winter, but next time I'll change my mind, or maybe I'll heat the water for 30 seconds first. Oh, and watch out for the exploding yolks when experimenting with your recipes. Original: McDonalds is no longer needed. I'm usually in a hurry to open my office, so McD's has become a frequent distraction late at night, with me checking emails and texts in line and taking out the trash instead of washing the pot and dishes. It makes perfect butter-free eggs with a creamy yolk as I brew my first coffee. It took two tries to get the timing right for perfect results and to easily rinse out the "cups" afterwards, but even those four eggs were very edible. Timing is a matter of personal preference. In the GE Cafe microwave my correct time is 1:15 and you can move the cooker farther from the center of the platter to adjust the power without actually adjusting the power of the microwaves. In the typical near-boiling-water method, cooks use their hands or a slotted spoon and paper towel to dry the water and remove the raw egg whites before pouring the leftovers over the cake. In my opinion, you should still use kitchen paper or tissue paper to dry the egg white. You should be left with most of the whites and the thick but still runny yolk. Don't expect everything to be white. One egg gives zero WW points anyway, so use two in each cup if you want, and add about 10 or 15 seconds if you lose too much white.