Chicken Free Microwave Poached Egg
Poached eggs have a reputation for being fussy, but this microwave method proves that a perfectly set white with a runny, golden yolk is absolutely within reach on a busy morning. The trick is using hot — not boiling — water combined with a splash of white vinegar, which helps the white hold together neatly around the yolk instead of spreading out into wispy strands. Cooking at 50% power is the real secret here, giving the egg gentle, even heat so the white sets fully while the yolk stays beautifully jammy. Checking at the 60-second mark and finishing in short bursts means you stay in control and never end up with a chalky, overcooked center. The whole thing comes together in a single mug with just four ingredients, making cleanup almost nonexistent. Season with a little salt and pepper right before serving and you have something that looks and tastes far more impressive than the effort involved.
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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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