Ever tried to cook an egg in the microwave and had it get all esplody? Yeah me too, unless you like scrambled eggs not much you can do with just a microwave. Or so I thought. Now I love a slightly runny poached egg on a piece of toast, but here at work all we have to cook with is a microwave, and it turns out co-workers don't appreciate esplody egg residues in the community microwave. Quick note, this process involves handling VERY hot water, if you can't handle that please don't try it. Ok so first we need some bowls. The little bowl is a clear Pyrex custard cup or something that I swiped from my wife (shhhh) it goes inside the larger bowl. Put some water in the larger bowl, just enough to come up about halfway, you don't want the custard cup moving around, and then shoot some pam in the custard cup Then jam the whole thing in the microwave for a couple minutes until the water boils. Once the water boils add your egg. In this case two bantam eggs, but if you're using regular sized eggs just one. Some seasoning is a good thing to add too. Then put the whole thing back in the microwave and give it another minute or so. The microwave at work gives me perfect slightly runny eggs in 1 minute 10 seconds, the one at home takes a little longer. You may have to play with the times a bit to get it where you want it. Poached egg perfection.