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Once you learn how to microwave scrambled eggs, you’ll never want them any other way! My family is obsessed with how light and fluffy they are, and I love how quickly they come together!
If you crave eggs for breakfast every morning like we do, try my microwave hard boiled eggs, crustless quiche, or over hard eggs next!
Table of Contents
I try to start every morning with eggs for breakfast, but my schedule doesn’t always afford me the time to make an egg white omelette. So, I have to get creative.
That’s where my microwaved scrambled eggs come into play. They’re ready in minutes (literally), yet they’re every bit as light, fluffy, and soft as if you ordered them from your favorite diner (trust me… I am a scrambled egg snob!).
Why I love this recipe
- Convenient. They’re great if you live in college dorms or if you want to start teaching your kids how to cook for themselves safely.
- Fast. Like air fryer soft boiled eggs, this recipe is about as quick as it gets.
- Barely any clean-up. Just the mug you used to cook and eat your eggs!
- Makes a perfect sandwich. If you make your eggs in a microwave-safe mug like I did, they’re perfect for breakfast sandwiches!
Key ingredients
- Unsalted butter. Just enough to coat the bowl so the eggs don’t stick. Alternatively, I also had luck with heavy cream.
- Eggs. You definitely want to use large, room temperature eggs here, as I’ve found cold eggs tend not to cook evenly.
- Sea salt and black pepper. To taste.
- Flavor boosters. Pepper, green onion, and parmesan cheese. These are, of course, optional.
How to make scrambled eggs in the microwave
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Melt half of the butter and use it to grease the microwave-safe bowl. Add the eggs.
Step 2- Season. Add the salt and whisk eggs until completely smooth.
Step 3- Microwave. Microwave briefly, then stir the eggs and return to the microwave oven. Continue microwaving in 30-second intervals, stirring between each, until the eggs reach a fluffy consistency.
Step 4- Serve. Add the remaining butter and gently stir until the butter melts into the eggs. Garnish with pepper, green onion, and parmesan cheese.
Arman’s recipe tips
- Pick the right container. The eggs will expand quite a bit as they’re cooked. Plan on needing one cup of space per egg. Since this recipe uses 2 eggs, I would use a large mug or a 2-cup measuring cup.
- Adjust the power level. I wrote this recipe for the typical microwave wattage (around 1,000), but if your microwave operates at a higher wattage, lower the power level to 50 or 75%.
- Cover the bowl. To avoid making a mess, you want to lightly cover the bowl. I usually just put a small bread plate on top for good measure.
- Know when they’re done. Microwaved eggs are notoriously fickle. My rule of thumb is to only cook them until the eggs are translucent and the whites are slightly firm but still shiny.
- Sandwich your eggs between a toasted low calorie english muffin or 2-ingredient bagels for a hearty egg sandwich!
Frequently asked questions
No, I don’t recommend using my microwave scrambled egg method using just egg whites. It won’t turn out fluffy or creamy, regardless of how much butter you add.
Microwave Scrambled Eggs
Instructions
- Melt 1 tablespoon of the butter in a microwave-safe bowl or mug by microwaving it for 15-20 seconds. Swirl to coat the inside evenly. Crack the eggs into it.
- Add the salt and whisk thoroughly with a fork until the yolks and whites are fully combined.
- Microwave the eggs on high for 30 seconds. Remove the dish, stir the eggs with a fork, and return to the microwave. Continue cooking in 15-20 second intervals, stirring after each interval, until the eggs are mostly set but still slightly moist.
- Add the remaining half tablespoon of butter to the eggs and gently stir to incorporate it. Add pepper to taste.
Wow eggs from microvawe. Amazing!
I can vouch for this recipe, as this is the way I have been making eggs for my family for years. “Pa’s Cheesy Eggs” are requested at every family breakfast gathering. Many don’t believe microwaved eggs could ever be good, but they are. The key, as pointed out in the directions is the monitoring and stirring, plus the whisking in of salt, some water and dairy (milk, cream, Greek yogurt, sour cream) I do anywhere from 1-2 dozen at a time depending on the number of diners (6-12 usually). The microwave is set for 3 minute intervals. A good portion of mixed grated cheeses are added before the last minutes of heating. If the eggs get a bit more on the done side than you would like or they are done but the bacon is not, adding some sour cream or Greek yogurt can help soften them up again. Set the microwave on “warm” to hold – but check.
I’ve never covered my bowl, but I’m going to try that next time. It makes sense that it would assist in keeping them moist.
Try Arman’s recipe, I’m sure you will like it.