Xanthan Gum Free Microwave Poached Egg
A perfectly poached egg has always felt like a restaurant-only achievement, but this microwave method makes it genuinely doable on a weekday morning. The white comes out tender and fully set while the yolk stays gloriously runny — exactly what you want when you break into it over toast or a grain bowl. With just water, a splash of white vinegar, and a single egg, there is nothing hiding in this recipe that could cause concern for anyone avoiding thickeners or stabilizers. The vinegar does the same job it would in a stovetop poach, helping the white hold together neatly around the yolk. Cooking at 50% power is the real trick here — it keeps the egg from turning rubbery and gives you that silky, just-set texture every time. Season simply with salt and pepper and you have a protein-packed addition to practically any meal in under two minutes.
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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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