Microwave Scrambled Eggs

These microwave scrambled eggs are just as creamy and fluffy as stovetop eggs. They cook in minutes and make an elegant breakfast without effort. Watch the video below to see how I make it in my kitchen!

Course Breakfast

Cuisine American

Cook Time 2

Total Time 2

Servings serving

Calories 294kcal

Author Arman Liew

Ingredients

2 large eggs
1 1/2 tablespoons butter
1/8 teaspoon salt

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.

Video

Notes

TO STORE: Scrambled eggs should be enjoyed fresh, but if you end up with leftovers, you can store them in an airtight container for up to 1 day.

TO REHEAT: Reheat in the microwave for 20 seconds or until warm.

Variations

Veggies. Add 1-2 tablespoons of finely minced bell pepper, spinach, or tomatoes.
Meat. Add 1-2 tablespoons of finely chopped and cooked air fryer turkey bacon or ham.
Cheese. Try cheddar cheese, feta cheese, or gruyère.
Top the eggs with fresh herbs or sliced avocado.
Don’t forget the sauce. I like a few dashes of Tobasco hot sauce, though you could also use ketchup or Sriracha.

Nutrition