Try this Poached egg recipe, or contribute your own.
Suggest a better description1. Gather your ingredients. The vinegar is optional, but it will help the egg coalesce a little better.
2. Crack the egg into a microwave-safe bowl or mug.
3. Pour in about 1/3 cup water.
4. Add a bit of vinegar. (You can also add this directly to the water before pouring it in.)
5. Cover the bowl or mug with a microwave-safe plate. Place in the microwave and cook on 50% to 80% POWER for 60 seconds. Carefully remove the plate and check the egg. If it is not done yet, return to microwave and cook on 50% POWER in 20 second bursts. (I usually cook mine for a total of 80 seconds.)
6. Remove from the water with a slotted spoon, and enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (79g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.2mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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