Total Time
Prep 5 mins
Cook 1 min

I have been poaching eggs in the microwave for many years. For me this is the best way to prepare poached eggs for 2. It is quick, easy and almost foolproof. Please make sure you use a toothpick to pierce the yolk before cooking or it will explode!

Ingredients Nutrition


  1. Add the water and white vinegar to a 6 ounce custard cup.
  2. Break egg into cup, pierce egg yolk with toothpick, and cover dish loosely with plastic wrap.
  3. Place in microwave and cook for 1 minute or until desired doneness.
  4. You may need to experiment with cooking times based on the wattage of your microwave and taste preference.
  5. Immediately remove egg from hot water with a slotted spoon as it will continue to cook.
  6. Serve with salt and pepper to taste.


Most Helpful

So you may want to mention what happens if you forget to pierce the yolk.......the egg explodes all over the microwave in millions of teeny tiny bits. Next time I will follow every step!

Julie 927 June 12, 2011

After 2 dozen trial and error eggs with differing times and power settings, I finally have it down to a consistent method.

1 cup water in a pyrex measuring cup, splash of white vinegar, microwave on high for about 2:30 -3:00 (until just boiling). While it's heating, crack an egg in a small bowl. As soon as it reaches a boil, open up the microwave and gently pour the egg into the water from the small bowl (no need to pierce the yolk as this is a verrry gentle method, also, don't stir it).

Set 4 minutes on the microwave, then set it to 10% power (this is IMPORTANT) and hit start. (No need to cover as well, you are just keeping the water well below a boil). At the end of 4 minutes, with a spoon, flip the egg while still in the water (the egg should be a little white pouch). This flipping ensures the bottom of the egg that was touching the glass is set.

Let it set for about 30 seconds, then drain while holding the egg in the pyrex with the spoon. Pour the egg out on to a paper towel, dry, then plate. When it is served, cut into, and runny, then salt and pepper to taste...

Easy, almost foolproof, (non-explosive), works every time now, you may need to adjust your power setting up if it is not working for you, but after 1-2 egg runs, you will have it down...

(I didn't want to post this as a new recipe because this recipe by Paula G inspired me to experiment because my wife LOVES poached eggs, but never wanted to take the time to make them)

Jacqual January 11, 2013

I'm going to try this again. Today, I cooked for 1 minute, and the egg white wasn't formed at all, still floating in strands in the water. So I added 30 seconds, and then my yolk was cooked solid. So I will try a minute and 10 seconds, and maybe and 3 seconds at a time. I didn't take a pic, because I didn't feel the results were optimum. I think this is a great idea and I will try it again. Thanks for sharing!

breezermom September 04, 2011

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