Shellfish Free Microwave Poached Egg
A perfectly poached egg has a reputation for being fussy, but this microwave method proves it doesn't have to be. The white vinegar in the water helps the whites set up cleanly around the yolk, giving you that classic silky texture without any swirling or stovetop babysitting. You're working with just four simple ingredients — water, vinegar, one egg, and a pinch of seasoning — so there's nothing hidden and nothing to second-guess. The trick is dropping the power to 50% and checking early, which keeps the yolk gloriously runny while the white turns fully opaque. Lift it out with a slotted spoon, season it right in the moment, and you've got something that looks like it came from a brunch menu. Pile it on toast, slide it over roasted vegetables, or serve it alongside whatever's already on the plate — it pulls its weight anywhere.
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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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