Perfect Microwave Poached Eggs

Ingredients

• 1 cup water
• 1 tsp vinegar (Rice vinegar, white wine vinegar, or apple cider vinegar; the instructions specify rice vinegar.)
• 1 tsp Diamond Crystal kosher salt (For table salt, use half as much by volume.)
• 1 large egg (Cracked into a small bowl or ramekin.)

Steps

1. 1

   In a small microwave-safe bowl, whisk the water, rice vinegar, and salt until well combined.

2. 2

   Place the bowl in the microwave and heat at 100% power in intervals of no more than 1 minute, checking with an instant-read thermometer, until the water reaches 209–212°F (98–100°C), about 4 minutes total. Avoid overheating the water.

3. 3

   Using oven mitts or a kitchen towel, carefully remove the hot bowl from the microwave.

4. 4

   Gently slip the egg into the hot water. Return the bowl to the microwave and cook at 80% power until the whites are fully set and the yolk is still soft, about 1 minute 20 seconds.

5. 5

   While the egg cooks, place a paper towel on a plate and set it aside.

6. 6

   Using a slotted spoon, carefully lift the egg from the bowl and let excess liquid drip back into the bowl.

7. 7

   Transfer the egg to the paper-towel-lined plate. If desired, trim the whites with a paring knife or kitchen scissors, then serve immediately.

Notes

Microwave wattages vary, so the ideal cook time may take adjustment for your appliance. The recipe makes one egg at a time; for several servings, the article recommends stovetop poaching. An optional way to improve the egg's shape is to drain loose whites through a fine-mesh strainer before cooking.

Nutrition per serving

• breakfast
• vegetarian
• gluten-free
• quick
• microwave
• poached