I remember that! I think there are several good examples shared in this thread over the years, including the Cooks Illustrated link with Lan Lam.
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José Andres seems to think otherwise, and has the video to prove it.
It may just be our ancient MW, since it worked for @small_h & @Nannybakes 
It worked for me too, twice.
My bad. I knew it worked for several HOs, but I didn’t scroll all the way to check 
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This morning’s microwaved poached egg on house made toasted challah. This is a never miss method for me, just have your toast at the ready!
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I’ve yet to find a “never miss” method for poached eggs, but that’s an established fact by now 
I get my poached egg / eggs Benny fix on the rare occasion that I go out for breakfast, and that is the main reason when I do
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So, what’s the procedure? I don’t think I’ve ever once not missed when poaching an egg. I’ll give this one a go; yours looks about perfect.
1 cup water, 1t salt brought to a boil in the microwave preferably in a glass container.
Have ready an egg cracked into a ramekin to pour into container . I give the water a swirl with a chopstick to avoid the possibility of a volcano reaction.
Cook at 80% power for one minute, up to 20 seconds more. Timing will depend on your micro and container. Check bottom of container for egg cohesion, I generally see the yolk.Pour gently into a slotted spoon, blot bottom with paper towel and place on toast on a Hot plate. See Serious Eats for their description of process. I use the same container each time for consistency.
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I just recently purchased a microwave egg poacher. Love it.
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Another “omelette” in the style of José Andreas. This had ricotta , egg, s/p. This had about 100ml ricotta to one egg. I used an immersion blender to mix thoroughly. No oil, no mayo, cooked at 80% power for 1 minute, plus a few more seconds at 50% power. Soft center, tender and delicate, not quite as luxurious tasting as the mayo, oil version but I will likely continue to make it with ricotta.
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Not having quite figured out how to cook with reduced power on our MW I did 40 secs initially, and there was still a bunch of raw, runny egg on the bottom. I think after a total of almost 1.5 minutes it was cooked, but then it was overdone.
Might have to experiment more…
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Microwave Sformato! Nice!
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Yes, just about! Not quite as custardy but good. I actually thought about grating in some Parm but decided to try it plain “in the interest of science”. I actually have made something similar and steamed it.
I like that plate. What line is it?
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I think you liked it last time 
, I’ll photograph the back tomorrow morning. It was designed by the French florist who did the most amazing, beautiful displays in the entrance way to the Takashimaya Department Store when they had a really lovely store on Fifth Ave. in NYC.
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My DH has twice made the Nutella pudding cake from the NYT for our kiddo to eat with ice cream. He loves it. We think it’s kinda like a Nutella omelette. Meh.
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My microwave makes an excellent divider between oils and vinegars and sugar, salt, etc. My counter has not been cleared all day. I really am not a hoarder.
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Looks like there’s a 
in the making — presumably sans the MW 
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Yep. 3:1 Tanq 10 and Dolin dry, shaken 38 shakes, and garnished with a Castelvetrano olive. Mmmmmm. Like walking into a cloud.
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