Perfect Microwave Poached Eggs (Print Version)
# Ingredients:
01 -
1 cup (240ml) water
02 -
1 teaspoon (5ml) vinegar, such as rice vinegar, white wine vinegar, or apple cider vinegar
03 -
1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume
04 -
1 large egg, cracked into a small bowl or ramekin
# Instructions:
01 -
In a small microwave-safe bowl, whisk water, vinegar, and salt until well combined. Place the bowl in the microwave and heat the water at 100% power in 1-minute intervals until the temperature reaches 209 to 212ºF (98 to 100ºC), about 4 minutes total.
02 -
Using oven mitts or a kitchen towel, carefully remove the bowl from the microwave and 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 but the yolk remains soft, about 1 minute and 20 seconds.
03 -
While the egg is cooking, place a paper towel on a plate and set it aside.
04 -
Using a slotted spoon, carefully lift the egg from the bowl, allowing excess liquid to drip back. Transfer the egg to the paper towel-lined plate. Use a paring knife or scissors to trim the whites if desired. Serve immediately.