This is totally cheating, and I absolutely encourage it. :)
If you can master the proper way to poach an egg, vinegar, vortices and all, you’ll find that your eggs are poached more evenly and more consistently that way. But if you’re in a hurry, and you’re not a perfectionist, this is a marvelous quick fix.
I encourage experimenting a little – different sized eggs will take a little more or less time to cook, and if you add more water it’ll take a little longer. There’s lots of different advice out there too – some people recommend covering the mug (or bowl), some people use vinegar instead of salt. This is what’s been working for me pretty consistently.
The yolk will also cook a little faster than the white in the microwave, which is weird. So don’t be surprised if the white is a little looser or the yolk a little less runny than you expected, and you can always pop it back in the microwave for a ten-second burst if it’s not cooked enough.
Enjoy your infinitely improved lunches!