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Water - 2 tbsp
White vinegar - 1/2 tsp
Egg - 1
Salt and pepper to taste
Parsley sprigs


  • Take one deep ramekin; break egg into ramekin.
  • In glass jug, heat water and vinegar on high for 45 seconds, or until boiling.
  • Meanwhile, with cocktail stick, pierce yolk of each egg to prevent bursting during cooking.
  • Over eggs, pour water carefully. Cover ramekin with microwave.
  • Cook eggs, covered, on medium for 45 seconds to one minute, until whites are opaque but not set.
  • Allow eggs to stand, loosely covered for one minute.
  • With slotted spoon remove eg from ramekin and drain over kitchen paper.
  • Transfer to serving dish; sprinkle with salt and pepper.
  • Garnish with parsley sprigs and serve immediately.

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