Microwave Poached Eggs (Print-Friendly Version)
# What You'll Need:
01 -
1 large egg, placed into a small bowl or cup
02 -
1 teaspoon Diamond Crystal kosher salt (use half the amount if using regular table salt)
03 -
1 teaspoon (5ml) vinegar, like apple cider, rice, or white wine vinegar
04 -
1 cup (240ml) of water
# Step-by-Step Directions:
01 -
Grab a small bowl that's microwave-safe. Stir together the water, salt, and vinegar until they're mixed well. Microwave the bowl in 1-minute bursts at full power until the temp hits between 209 and 212ºF (98 to 100ºC)—should take around 4 minutes.
02 -
With a kitchen towel or oven mitts, carefully take the bowl out of the microwave. Gently slide the egg into the hot water. Put the bowl back in the microwave and heat at 80% power for about 1 minute and 20 seconds, until the whites are firm but the yolk is still soft.
03 -
As the egg cooks, lay a paper towel on a plate and set it nearby.
04 -
Take the egg out using a slotted spoon—let any extra water drip off before moving it to the plate with the paper towel. Trim the edges of the whites with scissors or a small knife if you'd like. Eat right away.