The Easy Microwave Poached Eggs recipe is the ultimate breakfast shortcut for busy mornings. With just a mug, water, and an egg, you can enjoy a perfectly poached egg in less than a minute—no stove required. This simple method creates tender whites and a rich, runny yolk every time, making it perfect for topping toast, salads, or grain bowls.
Microwave poaching isn’t just quick; it’s wonderfully reliable. Adding a touch of vinegar helps the whites stay intact, while short bursts of cooking prevent overdone yolks. It’s a technique that works for anyone, from beginners looking for an easy win to seasoned home cooks wanting a fuss-free breakfast.
Poached eggs have been a beloved dish for centuries, often simmered gently in water or broth in traditional kitchens. Now, modern microwaves bring that same delicate texture to your plate in a fraction of the time.
Fast, fail-proof, and absolutely delicious—this is poaching made effortless.
Recipe Yield: 1 serving
INGREDIENTS
1 large egg
½ cup water
½ tsp white vinegar (optional, for better shape)
Salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS
1. Prepare the cup: Pour water into a microwave-safe mug or ramekin, ensuring it’s at least ½ cup to fully submerge the egg. Stir in vinegar if using.
2. Add the egg: Crack the egg into the water gently to avoid breaking the yolk.
3. Cover and cook: Place a small microwave-safe plate or saucer over the mug. Microwave on high for 40–50 seconds, checking at the 40-second mark for doneness.
4. Check and adjust: If the white is still translucent, continue cooking in 5–10 second intervals until just set.
5. Remove and serve: Use a slotted spoon to lift the poached egg from the water. Place on paper towel to drain. Season with salt and pepper, and serve immediately.
Helpful Tips to Perfect This Recipe
- Mind the wattage: Cooking times vary with microwave power. Start with less time and add in short bursts.
- Vinegar for shape: A small amount of vinegar helps the egg white coagulate neatly.
- Fresh eggs matter: Fresher eggs hold their shape better and result in a more tender poach.
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