To prepare poached eggs in a microwave, fill a small microwave-safe cup with clean water, add a little quantity of vinegar, and crack one egg into it. Cover the cup loosely and microwave it for 30 seconds to 1 minute. Season the egg, and serve immediately.
To make the poached eggs, use 1/4 to 1/2 cup of water. To this, add 1 tablespoon of white vinegar as an optional ingredient, and crack an egg into it. Use a separate cup to poach each egg. If using a larger bowl, poach several eggs at a time.
To cook the egg completely, poke the yolk with a toothpick to create a small hole. Without this hole, the yolk remains runny after poaching.
Next, cover the cup with a plastic wrap or a saucer, place it in a microwave, and set the unit on medium or high. The poaching time varies depending on the microwave model used. Use the trial-and-error method to arrive at the appropriate cooking time. Preferably, begin with the shortest time. Popping sounds signify that the egg is ready.
Once the egg cooks, drain the water or remove the egg from the water with a spoon with slots. Season the egg with a dash of salt and ground pepper, and serve.