Oats Free Microwave Poached Egg
A perfectly poached egg has a reputation for being fussy, but this microwave method proves otherwise. The trick is hot — not boiling — water combined with a splash of white vinegar, which helps the whites set up neatly around a still-runny yolk. Cooking at 50% power is the real secret here, giving you that silky, just-set white without turning the yolk into a rubbery disappointment. With just four ingredients and a mug you already own, this is genuinely one of the easiest hot breakfasts you can make on a busy morning. Since the whole recipe is built around a single egg, water, vinegar, and seasoning, there's nothing hidden to worry about — no grains, no fillers, no surprises. Lift it out with a slotted spoon, hit it with salt and pepper, and you've got a restaurant-quality result in under two minutes flat.
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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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