Cashew Free Microwave Poached Egg
A perfectly poached egg has always felt like a restaurant-only achievement, but this microwave method proves otherwise. With just water, a splash of white vinegar, and a single egg, you get a tender, silky white wrapped around a gloriously runny yolk — no fancy equipment or culinary school required. The vinegar is the quiet hero here, helping the white set up neatly around the yolk so you don't end up with wispy, scattered bits floating through the water. Cooking at 50% power is the key move; it keeps the heat gentle enough to set the white without turning the yolk into a rubbery disappointment. The whole thing comes together in a mug, which means minimal cleanup and maximum satisfaction. Season with salt and pepper straight out of the water and serve it over toast, grain bowls, or whatever you have on hand — it elevates just about everything it touches.
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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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