Perfect Poached Eggs in the Microwave

...the magic is the vinegar!

For 1 or 2 eggs, use a 2 cup covered casserole dish. Add 1/4 tsp vinegar (any kind) to 1 cup water. Cover. Microwave at full power (high) for approximately 2 minutes, until boiling. Break eggs into a custard cup or saucer; prick yolks with a pin or wooden pick (skewer the membrance covering the yolk so that it will not explode as it's cooking). Gently slip eggs, one at a time, into the hot water mixture. Cover. Microwave at 70% power (medium high) for 1 1/2 minutes for 2 eggs or 40-50 seconds for 1 egg. Let stand, covered, 1 minute. Remove eggs from water with a slotted spoon. To poach 4 eggs, cook 2 eggs at a time.