Latex Free Microwave Poached Egg
A perfectly poached egg has always felt like a restaurant trick, but this microwave method proves it's completely doable at home with almost no effort. The white vinegar helps the whites set up neatly around the yolk, giving you that classic, tidy shape without any swirling or babysitting a pot of simmering water. Cooking at 50% power is the real secret here — it keeps the egg from turning rubbery and lets you pull it at exactly the right moment, with a yolk that's still gloriously runny. With just four simple ingredients, there's nothing hidden or processed to worry about, which makes this a genuinely clean and straightforward option. It's ready in just a couple of minutes, and the result is silky, tender, and satisfying whether you pile it on toast, tuck it over greens, or eat it straight from the spoon with a little salt and pepper.
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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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