Seed Oil Free Microwave Poached Egg
Perfectly poached eggs have a reputation for being fussy, but this microwave method delivers that silky, set white and runny golden yolk without any of the stovetop drama. The ingredient list is about as clean as it gets — just water, a splash of white vinegar, and a single egg — so there is zero chance of hidden seed oils sneaking in the way they can with restaurant versions or pre-made breakfast items. The vinegar does the same job it would in a pot of simmering water, helping the white hold together neatly around the yolk. Cooking at 50% power is the real trick here, giving the egg gentle, even heat so the white firms up without turning rubbery. A slotted spoon lift and a quick seasoning with salt and pepper, and you have something that looks genuinely impressive for almost no effort. Drop it on toast, tuck it over roasted vegetables, or serve it alongside whatever else is on the plate — it works with just about everything.
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!