Quick Microwave Poached Eggs (Printable Version)
# What You'll Need:
01 -
1 cup (240ml) warm water
02 -
1 teaspoon (5ml) any mild vinegar - try rice, white wine, or apple cider
03 -
1 teaspoon Diamond Crystal kosher salt (just half a teaspoon if using regular table salt)
04 -
1 large egg, cracked into a small dish
# How to Make It:
01 -
Mix water, vinegar, and salt in a small microwave-safe dish until everything's blended. Pop it in the microwave and heat on high for about 4 minutes total, checking in 1-minute chunks until it gets to 209-212ºF (98-100ºC).
02 -
Grab the hot bowl carefully with a towel or mitts and slowly drop the egg into the hot water. Put the bowl back in the microwave and cook at 80% power for roughly 1 minute and 20 seconds until the whites set but the yolk stays runny.
03 -
While your egg cooks, lay a paper towel flat on a plate and put it nearby.
04 -
Lift the egg out with a slotted spoon so extra water drips off. Put it on your paper towel-covered plate. If you want, trim any messy edges with scissors or a small knife. Eat it right away.