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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 74.5
  • Total Fat: 5.0 g
  • Cholesterol: 212.5 mg
  • Sodium: 64.6 mg
  • Total Carbs: 0.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 6.2 g

View full nutritional breakdown of Microwave Poached Egg calories by ingredient
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Microwave Poached Egg

Submitted by: TOICARA

Introduction

This is an easy way to get in a high protein breakfast. This is an easy way to get in a high protein breakfast.
Number of Servings: 1

Ingredients

    1 egg
    1/3 cup water
    1/4 teaspoon vinegar

Directions

In a custard dish or coffee cup put the egg, along with the water and vinegar. With a toothpick, puncture the yolk - this is a crucial step! Cook on high in the microwave for 1 minute (this may vary depending on the microwave's power).

Number of Servings: 1

Recipe submitted by SparkPeople user TOICARA.






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Member Ratings For This Recipe


  • Bad
    1 of 1 people found this review helpful
    The vinegar is gross. Take a few seconds and just boil water! - 1/14/10

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  • Incredible!
    1 of 1 people found this review helpful
    Fantastic! I added 15 seconds to the time (I have a 950 Watt Micro) and it came out Perfect! I put it on 1 slice of Ezekiel Bread and 1/2 slice of pepper jack cheese and it was Delicious!! This will now be a regular breakfast option for me. Thanks TOICARA!!! - 1/3/10

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  • 1 of 1 people found this review helpful
    Just use boiling water to start with and you don't need the vinegar. - 9/13/09

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  • So fast and easy! I needed to reduce time by a few seconds, but otherwise it was perfect. And FYI: traditionally, vinegar is added to poaching water to keep the egg whites from spreading out. 1/4 tsp is fine for this recipe, and does not affect the taste of the egg at all. - 6/25/13

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  • Made this for Breakfast today. LOVED It!!! - 5/1/12

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  • I have never managed to make a good poached egg until today when I tried this recipe - I will be using this a lot!!! - 9/20/09

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  • Much easier way to eat a healthy egg without the work! - 6/23/08

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