Quick Microwave Poached Egg

1. Prepare Bowl: Choose a small, microwave-safe bowl or ramekin (about 1-cup capacity). Pour 1/2 cup of cold water into the bowl. Add a pinch of salt and 1/2 teaspoon of white vinegar (if using). The vinegar helps the egg white set quickly and hold its shape.

2. Add Egg: Carefully crack the egg into the water in the bowl. Ensure the egg is fully submerged. If it isn't, add a tiny bit more water.

3. Microwave: Cover the bowl loosely with a microwave-safe lid or a small plate (do not seal tightly, as steam needs to escape). Place the bowl in the microwave and cook on high power for 45 seconds to 1 minute. Cooking times can vary greatly depending on microwave wattage and desired yolk doneness.

4. Check Doneness: After the initial cooking time, carefully remove the bowl from the microwave (it will be hot). Check the egg: the white should be set, and the yolk should still be runny but warm. If the white isn't fully set, or you prefer a firmer yolk, return it to the microwave and cook in 10-second intervals until desired doneness is reached. Watch carefully to avoid overcooking, which can make the egg rubbery or explode.

5. Drain and Serve: Use a slotted spoon to carefully lift the poached egg from the water, allowing any excess water to drain off. Gently place the microwave poached egg on toast, avocado, a salad, or any dish that calls for a runny yolk. Season with an additional pinch of salt and black pepper if desired. Serve immediately.