Legume 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 cleanly around the yolk, giving you that silky, cohesive texture without any of the swirling-water drama of stovetop poaching. Cooking at 50% power is the real secret here — it keeps the egg from turning rubbery and lets the yolk stay gloriously runny in the center. With just water, vinegar, an egg, and a pinch of salt and pepper, the ingredient list couldn't be simpler or more naturally free of legumes and their derivatives. It's ready in just a couple of minutes, which makes it an ideal option for busy mornings or a quick protein boost any time of day. Lift it out with a slotted spoon, let it drain for a second, and you've got a beautiful poached egg 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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