Step 1

Fill microwave-safe mug or small bowl with 1/3 cup water and a splash of vinegar, if you’d like. The vinegar is optional, but it will help the egg coalesce a bit better.

Step 2

Gently crack an egg into the mug or bowl, making sure it’s covered in water. Be sure to prick the egg yolk with a fork or toothpick to prevent any explosions.

Step 3

Cover your mug or bowl with a small microwave-safe plate and microwave on high for one minute. The egg white should be set but the yolk still runny. If the egg white is still runny, keep microwaving in 10 second increments until you’re satisfied with the level of doneness. It's worth noting that, unlike poaching eggs on the stovetop, the microwave tends to cook the yolk faster than the white. If you like your white a little softer, you might want to take your egg out earlier.

Step 4

Remove the egg from the water with a slotted spoon and transfer it to a plate. Add a dash of salt and pepper (or my personal fave, Sriracha) to taste. Enjoy on toast, on a salad, or deliciously on its own.