1/2 c. hot tap water
1 tsp. white vinegar
4 eggs

1. Place 2 tablespoons water and 1/4 teaspoon vinegar in each of four 6 ounce custard cups. Arrange in oven in a circle. Microwave at high (100%) until water boils, 1-1 1/2 minutes.

2. Break 1 egg into each custard cup. Cover each loosely with plastic wrap. Reduce power to medium-high (70%). Microwave until egg whites are opaque and egg yolks are soft-set, 1 1/2-2 1/2 minutes. Makes 4 servings.