Perfect Microwave Poached Eggs

Ingredients

For 1 servings

• •1 tasse (240ml) water1 teaspoon (15ml) vinegar, such as rice vinegar, white wine vinegar, or apple cider vinegar1 teaspoon Diamond Crystal kosher salt; for table salt, use half as much by volume1 large egg, cracked into a small bowl or ramekin
• •1 c. à café (15ml) vinegar, such as rice vinegar, white wine vinegar, or apple cider vinegar
• •1 c. à café Diamond Crystal kosher salt; for table salt, use half as much by volume
• •1 large egg, cracked into a small bowl or ramekin

Method

1. 1.In a small microwave-safe bowl, whisk water, rice vinegar, and salt until well-combined. Place bowl in microwave and heat water at 100% power in 1 minute intervals until 209 to 212ºF (98 to 100ºC), about 4 minutes total.
2. 2.Using oven mitts or a kitchen towel, carefully remove bowl from microwave and gently slip the egg into water. Return bowl to microwave and cook at 80% power until the whites are fully set but yolks are still soft, about 1 minute and 20 seconds.
3. 3.While eggs are cooking, place a paper towel on a plate; set aside.
4. 4.Using a slotted spoon, carefully lift egg from bowl, allowing any excess liquid to drip back into the bowl. Transfer to paper-towel lined plate and, using a paring knife or scissors, trim whites if desired. Serve immediately.