Gluten Free Microwave Poached Egg
Poached eggs have a reputation for being fussy, but this microwave method proves that a silky, perfectly set white with a runny yolk is genuinely achievable in under two minutes. The technique relies on just four ingredients — water, a splash of white vinegar, an egg, and a little salt and pepper — so there is nothing hidden, nothing processed, and nothing to second-guess. That makes it a naturally clean choice for anyone avoiding gluten, since cross-contamination from packaged or restaurant foods simply isn't a factor here. The vinegar helps the whites hold together neatly around the yolk, giving you that classic poached-egg shape without a stovetop or a swirling water vortex. Cooking at 50% power is the real secret — it keeps the egg from turning rubbery and lets the yolk stay gloriously jammy in the center. Serve it over roasted vegetables, a grain bowl, gluten-free toast, or avocado and you have a protein-packed meal that looks 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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