Chef Erica Wides, or @chefsmartypants, has revealed her easy microwave method for poaching eggs - and it's so quick and simple that it can be done every day
Ditch the conventional method of poaching eggs in a boiling saucepan of water - a chef claims you don't even need a stove and she uses her technique 'every day'.
Often, the yolk may burst when being cracked into water, or the white might turn into a frothy souffle or remain undercooked and watery. Demonstrating her approach, she cracks an egg into a glass dish. Erica outlines that a bowl or ramekin needs to be "at least twice as deep as the height of the egg".
The ideal level of doneness varies too. Erica, being a chef, aims for perfection: "I like mine perfect because I'm a chef and it has to be perfect," she describes, indicating her preference for a firm white and runny yolk.
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