- 1 large egg
- ⅛ teaspoon white vinegar, optional
- ½ cup cold water
- salt and pepper
Add the water and white vinegar to a 6 oz. custard cup. Break egg into cup, pierce egg yolk with toothpick, and cover dish loosely with plastic wrap. Place in microwave and cook for 1 minute and ten seconds or until desired doneness. You may need to experiment with cooking times based on the wattage of your microwave and taste preference. Immediately remove egg from hot water with a slotted spoon as it will continue to cook. Serve with salt and pepper to taste.
When using a 1000-watt microwave, set power to 90%
Microwave Poached Eggs. To import, drag image to your MacGourmet recipe box.