Macadamia Free Microwave Poached Egg
A perfectly poached egg has always felt like a restaurant-only achievement, but this microwave method proves otherwise. With just water, a splash of white vinegar, and a single egg, you get a tender white and a gloriously runny yolk in under two minutes — no simmering pot, no swirling technique required. The vinegar is the quiet hero here, helping the white set up neatly around the yolk just like the stovetop version. Cooking at 50% power is the key move that keeps the egg from turning rubbery, so don't skip that step. It's naturally free from nuts of any kind — the ingredient list is about as clean and simple as it gets. Lift it out with a slotted spoon, hit it with salt and pepper, and you've got a protein-packed addition to toast, grain bowls, or whatever else needs a little something extra.
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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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