I have been a dweller here for some time but have yet to see any talk of making a delicious runny egg with a microwave? For me I crack a raw egg or two in a cup, cover with 1/4 inch water, add a dash of vinegar and 45 seconds later I have runny eggs very similar to a poached egg from the stovetop....... purists can scoff all they want but a soft runny egg is a soft runny egg. Attempting to argue that the whites are too rubbery in a truly soft boiled egg is overkill. The microwave isn’t pretty, painstaking and yes you will lose some whispy bits of white But I dare any normal person to blind taste a runny egg from a stove vs microwave and tell me which is which
bon appetit
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