Pecan Free Microwave Poached Egg
A perfectly poached egg has always felt like a restaurant-only achievement, but this microwave method makes it genuinely foolproof at home. The white vinegar helps the whites set up neatly around the yolk, giving you that classic, tidy shape without any swirling or simmering on the stovetop. Cooking at 50% power is the real secret here — it keeps the whites from turning rubbery while leaving the yolk gloriously runny and rich. The whole thing comes together in just a mug and a few minutes, which means a fancy-feeling breakfast is never more than a couple of steps away. With only four simple ingredients, there is absolutely nothing hiding in this recipe — no sauces, no seasonings beyond salt and pepper, and zero risk of unexpected nuts sneaking in. Lift it out with a slotted spoon, season it up, and serve it over toast, greens, or whatever you have on hand.
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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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