Walnut Free 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 busy morning. All you need is water, a splash of white vinegar, and one egg — nothing hiding in the ingredient list, nothing to second-guess. The vinegar does the same job it would in a stovetop poach, helping the white stay tight and cohesive around the yolk as it cooks. Cooking at 50% power is the real trick here, giving the egg gentle, even heat so the white sets without turning rubbery before the yolk has a chance to catch up. A quick check at the 60-second mark keeps you in control, and a slotted spoon lift with a little drain means no watery plate. Finish with salt and pepper and you have something that looks genuinely impressive for about two minutes of effort.
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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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