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Love poached eggs, but don’t want all the hassle? These Easy Microwave Poached Eggs are the BEST way to quickly and nearly effortlessly make poached eggs. And it only takes a few minutes!
Looking for an easy way to poach eggs? I’ve got you.
If you want to poach an egg (or 2!), this microwave method is by far the easiest. I first learned of this method in 2021 and haven’t made poached eggs the classic way since. In this post, I’m making 2 eggs, however the step-by-step and printable recipe is written for 1 egg. Simply double the ingredients and microwave eggs separately to ensure success.
To Make These Microwave Poached Eggs You Will Need:
Bring 1 cup of water to a boil. If making 2 eggs, boil 2 cups of water
Meanwhile, add 1-1/4 teaspoons white vinegar to a microwave safe ramekin or bowl. If you’re making 2 eggs, you will need to make each egg in its own ramekin.
And then crack egg(s) into shallow bowl. This is optional, but it is easier to add the egg to the hot vinegar/water bath and avoid getting splashed with hot liquids.
Once the water is boiling, pour the water into the vinegar in the ramekin.
Immediately –BUT CAREFULLY– add the egg slowly into the hot vinegar water.
Use oven mitts or a thick towel to transfer the ramekin into the microwave for 30 seconds. Then carefully (use a kitchen towel or oven mitt if the ramekin is hot) remove the ramekin.
Use a large spoon or slotted spoon to carefully and slowly, turn the egg over and then microwave for an additional 15 to 20 seconds or until whites are set.
Once the whites are set, use a slotted spoon to remove the poached egg and drain on paper towel.
If Making Two Eggs: Once the first egg is draining on paper towel, quickly make the second egg. Pour the other half of the boiling water (I keep it boiling on the stove) into a second ramekin with vinegar and carefully add the second egg. Microwave the second egg for 30 seconds, carefully flip the egg in the vinegar water and microwave for an additional 15 to 20 seconds OR until whites are set. Transfer poached egg to paper towel lined plate to remove excess water before serving.
In my experience, making 2 eggs at the same time in the microwave, throws off the cook times.
Ways To enjoy Poached Eggs:
Enjoy! And if you give this Microwave Poached Eggs recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 1 serving
Microwave Poached Eggs
Love poached eggs, but don’t want the hassle? These Easy Microwave Poached Eggs are the BEST way to quickly and nearly effortlessly make poached eggs.
- 1 cups water
- 1¼ teaspoons white vinegar
- 1 large egg
- kosher salt, for serving
- freshly ground black pepper, for serving
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Bring 1 cup of water to a boil.
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Meanwhile, add 1¼ teaspoons white vinegar to a microwave-safe ramekin or bowl.
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In a separate small bowl, crack and add the egg.
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Once the water is boiling, carefully pour into the ramekin with the vinegar. Immediately –BUT STILL CAREFULLY– add the egg slowly into the hot vinegar water.
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Use oven mitts or a thick towel to transfer the ramekins into the microwave and cook for 30 seconds, carefully (still using a kitchen towel if the ramekin is hot) remove the ramekin.
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Use a slotted spoon to carefully and slowly, turn the egg over and then microwave for an additional 15 to 20 seconds OR until whites are set.Once the whites are set, use a slotted spoon to remove and drain on paper towel.
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If Making Two Eggs: Once the first egg is draining on paper towel, quickly make the second egg. Pour the other half of the boiling water (I keep it boiling on the stove) into the second ramekin and carefully add the second egg. Microwave the second egg for 30 seconds, carefully flip the egg in the vinegar water and microwave for an additional 15 to 20 seconds OR until whites are set. Transfer poached egg to paper towel lined plate before serving.In my experience, making 2 eggs at the same time in the microwave, throws off the cook times.
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See blog post for ways to enjoy poached eggs.
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Serving: 2eggs, Calories: 145kcal, Carbohydrates: 1g, Protein: 13g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 372mg, Sodium: 166mg, Potassium: 138mg, Sugar: 0.4g, Vitamin A: 540IU, Calcium: 71mg, Iron: 2mg
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Laurie McNamara
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