I don’t usually use the microwave to poach my breakfast egg, but it can come in very handy for a lunch egg. Lentils, brown rice, or a salad can be elevated from a side dish to a main dish with a tender, gooey poached egg on top.
Here’s how to make a quick, freshly poached egg in the office microwave. Gather your ingredients. The vinegar is optional, but it will help the egg coalesce a little better. Crack the egg into a microwave-safe bowl or mug.
Pour in about 1/3 cup water. Add a bit of vinegar. (You can also add this directly to the water before pouring it in.) Cover the bowl or mug with a microwave-safe plate. Place in the microwave and cook on 80% POWER for 60 seconds. Check the egg. If it is not done yet, return to microwave and cook on 80% POWER in 20 second bursts. (I usually cook mine for a total of 80 seconds.) A nice wobbly egg, still in its water bath. Remove from the water with a slotted spoon, and enjoy!