Pescatarian Microwave Poached Egg
Poached eggs have a reputation for being fussy, but this microwave method proves that a perfectly set white with a runny, golden yolk is absolutely within reach on a weekday morning. The small splash of white vinegar in the water is the secret weapon here — it helps the egg white hold together neatly around the yolk instead of spreading into wispy strands. All you need is a mug, a plate to cover it, and about two minutes of your time. The 50% power trick is key: it gently coaxes the white to set without turning the yolk into a rubbery puck, so you get that satisfying, jammy center every time. Lift it out with a slotted spoon, hit it with salt and pepper, and it's ready to land on toast, a grain bowl, or whatever you've got going. It's the kind of effortless, protein-packed result that makes you wonder why you ever stressed over a simmering pot of water.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!