Reddit mentions of Home & Style Microwave Egg Poacher BPA Free Perfect Poach Eggs in Minutes

>I used two small bowls about 7cm in diameter, put in some water and the egg. I set the power to medium and timer to 2 minutes, put in the bowls. When timer nearly reached 2 minutes I heard the 'exploding' sound. I turned it off and opened the microwave. The 'explosion' wasn't that bad, only tiny bit of egg white here and there. Of the two bowls I notice one had more explosion than the other. I guess I must have put in a little too much water.

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Yeah I don't think it really needs a lot of water -- one of the keys of the microwave "egg poacher" thing I have * is that it has a clam-shell cover that folds over to close & create a sort of seal ** so the water (as well as I assume some moisture from the eggs themselves) turns to steam & that helps cook the eggs... don't know if I noted it or not, but once the ~2 minute "nuking" is done, I often let the eggs sit for another 1/2 to full minute with the cover on to let the residual heat & steam finish the cooking (I find if I take it out/open it up right away -- i.e. too fast -- a significant amount of steam comes off and the yolks end up slightly undercooked).

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Plus of course YMMV -- the power setting & time to avoid the "exploding egg" is something you have to discover experimentally with your own particular microwave (mine is an EWave^TM brand 1000W output over-the-range thing I bought probably 15 years ago). You might try the same thing and just do a bit LESS than the 2 minutes (1:50s) -- use some kind of a cover -- and then also let them "sit" covered for a minute to finish.

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* Note: the EXACT "poacher" thing I have is apparently still made & sold, also cheaper/different color, & I assume different plastic, version here -- which kind of surprises me because I've definitely had mine for probably 25 years (guess a good design doesn't need to be changed).

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** The cover, among other things, well -- if the egg "explodes" a bit, it's no biggie -- the cover keeps it from splattering all over the inside of the mwave.

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>The result was decent, they were cooked just like when you boil them, and they slid off the bowl very easily. No need boiling, peeling, only 2 minutes, so fast. Next time I'm gonna put in just only a few drops (like 3-4) of water.

Yeah, and as I said -- unless you're really going for the "hard boiled egg" (i.e. in the shell for Easter eggs or for some take-along lunch or something) -- then there's really no benefit to keeping the things in the shell when you cook them & then having to peel, etc.

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I'm actually sort of "puzzled" that I've never seen anyone else make "deviled eggs" via anything other than hard-boiled -- just doesn't make any sense to me why no one else (at least apparently) has never done fast "poach" routine instead -- I mean it's not like using a microwave to poach eggs is uncommon; and just about every recipe book/cooking show does "deviled eggs"... so why doesn't anyone combine the two??? Weird.

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BTW, did you "devil" the yolks too? -- that to me is the best part of the deal.
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Not that I don't cook & eat as plain "poached eggs"; it's just that since I've figured out this way of making "deviled eggs" so FAST & EASY -- well, otherwise they were always a relatively rare treat (delicatessens charge ridiculous prices for them*) -- usually only with holiday dinners like Thanksgiving, Christmas, & Easter (and then you sort of had to make certain you grabbed a couple of halves ASAP, because everyone else liked them too; and if you have a dozen people around at a meal, well even a dozen eggs -- making two dozen "deviled" half-eggs -- barely make it around the table when people get greedy).

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* No doubt because again hard-boiling & peeling the shells is just time/labor intensive... Plus IMHO anyway, the "deli" made fillings don't seem to taste as good as homemade ones ... I like mine made with some sweet pickle relish and just a bit of horseradish (adds some "bite") as well as mayo, mustard & a sprinkle of pepper and/or paprika.