Low FODMAP 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 silky texture without any fancy equipment or a pot of swirling water on the stove. For anyone managing digestive sensitivities, eggs are a naturally safe, gut-friendly protein — and with just four simple ingredients here, there's nothing hidden to second-guess. Cooking at 50% power is the real secret, letting the egg cook gently so the white firms up while the yolk stays gloriously runny. It's ready in under two minutes, which makes it an ideal option for busy mornings or a quick high-protein snack any time of day. Lift it out with a slotted spoon, hit it with a little salt and pepper, and you've got 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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