Chestnut 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 white and a gloriously runny yolk in under two minutes — no saucepan, no swirling, no stress. The vinegar is the quiet hero here, helping the white set up neatly around the yolk just like it does in the classic stovetop technique. Cooking at 50% power is the key move that keeps the egg from turning rubbery, so don't skip that step. For anyone navigating tree nut allergies or sensitivities, this recipe is as clean and straightforward as it gets — four ingredients, zero hidden surprises. Lift it out with a slotted spoon, hit it with salt and pepper, and you've got something that looks genuinely impressive whether it's landing on toast, a grain bowl, or a pile of sautéed greens.
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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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