Anti Inflammatory Microwave Poached Egg
Eggs are one of the most naturally anti-inflammatory proteins you can eat, packed with choline and healthy fats that support the body rather than stress it. This microwave method makes a perfectly poached egg accessible any morning without a pot of boiling water or any special equipment — just a mug, a plate, and a few minutes. The white vinegar helps the whites set up cleanly around the yolk, giving you that classic silky-firm texture without any added oils or processed ingredients that could sneak in unwanted additives. Keeping the power at 50% is the real trick here, letting the egg cook gently so the yolk stays soft and runny rather than rubbery and overdone. A little salt and pepper at the end is all it needs, which means nothing is standing between you and a clean, whole-food breakfast. It's the kind of recipe that proves eating well doesn't have to be complicated or time-consuming.
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Learn more →Ingredients
1 serving
- ½ cup water
- ½ tsp white vinegar
- 1 large egg
- salt and pepper, to taste
Instructions
- 1
Pour the water and white vinegar into a microwave-safe mug or deep microwave-safe bowl. Microwave on high for 1 minute, until the water is hot but not yet boiling.
- 2
Crack the egg directly into the hot water, making sure it is fully submerged. Cover the mug tightly with a small plate or microwave-safe lid.
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