basics
Microwave Poached Egg
A microwave poached egg is a fast, healthy, and nearly foolproof way to enjoy a perfectly soft, runny yolk without the fuss of traditional stovetop poaching. With just a mug, water, and a microwave, you can create a tender, gently set egg ideal for topping toast, salads, rice bowls, avocado, or breakfast sandwiches. A splash of vinegar helps the egg hold its shape, and heating the water first prevents popping or exploding during cooking. This quick, three-minute method is perfect for busy mornings at RizzieFarms or anytime you want a warm, protein-packed bite.
Ingredients
Microwave Poached Egg
- 1 fresh egg
- 1/2 cup water
- 1 teaspoon vinegar (optional, helps shape the egg)
Instructions
- Prepare the mug Place 1/2 cup water into a microwave-safe mug or small bowl. Add 1 teaspoon vinegar if using.
- Heat the water Microwave the mug of 1/2 cup water (and 1 teaspoon vinegar, if added) for 2–3 minutes, until hot but not boiling. Heating the water first helps prevent the 1 fresh egg from exploding.
- Add the egg Crack 1 fresh egg gently into the hot water. Make sure the yolk remains intact.
- Cover and microwave Cover the mug with a microwave-safe plate or saucer. Microwave on high for 30–50 seconds. Start with 30 seconds for a runny yolk; increase by 5–10 seconds for firmer results. If the white is not fully set, microwave in additional 5-second bursts.
- Drain and serve Use a slotted spoon to lift the poached 1 fresh egg from the mug. Dab gently with a paper towel to remove excess water and serve immediately.
Notes
- Using very fresh eggs produces the best poached shape.
- For a firmer yolk, add small bursts of 5–10 seconds after the initial cook time.
- Ideal for topping toast, avocado, grain bowls, or breakfast sandwiches.
- Heating the water first is essential to prevent the egg from popping in the microwave.