How to Make Scrambled Eggs in a Microwave

Co-authored by Jennifer Levasseur and Jessica Gibson

If your stove is on the fritz or you just don't feel like scrubbing another pan, scramble your eggs in the microwave! Although the eggs won't be quite as light and fluffy, you'll love how fast they come together. Since you make the eggs in a serving dish, you'll have less mess to clean up too!

Ingredients

2 eggs
1 tablespoon (15 ml) of milk, half-and-half, or water
Salt and pepper to taste

Makes 1 serving

Method 1

Method 1 of 2:

Microwaving the Eggs

1
Grease a microwave-safe dish or mug. Rub a little butter or oil in the bottom of a dish or mug. You can also spray the inside of the dish with cooking spray. Greasing the dish will make it easier to remove the scrambled eggs.^{[1]
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- If you're planning on making a breakfast sandwich, consider using a mug since this will form the scrambled eggs into a small, circular shape.
2
Crack 2 eggs into the dish or mug and add 1 tablespoon (15 ml) of milk. Feel free to use half-and-half for creamier scrambled eggs or use water if you don't want to include dairy.^{[2]
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- Try making scrambled eggs with an alternative milk, such as soy, hemp, or almond milk.
Tip: You can use 3 to 4 eggs to make a larger serving, but don't cook more than 4 scrambled eggs at a time.

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3
Beat the eggs with salt and pepper until they're combined. Use a fork or a whisk to beat the eggs for about 10 to 20 seconds and mix in a little salt and pepper according to your taste.^{[3]
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- Mix the eggs just until the yolks and whites are combined. There's no need to beat a lot of air into the eggs since doing so could cause them to puff up too much in the microwave.
4
Microwave the eggs for 1 1/2 to 2 minutes and stir them frequently. Put the uncovered dish into the microwave and heat the eggs on full power. Stop and stir them every 30 seconds so they scramble as they cook.^{[4]
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- The eggs should look firm and no longer liquidy once they've finished cooking.
5
Remove the dish from the microwave and eat the hot scrambled eggs. Open the microwave and use oven mitts to carefully remove the hot dish. Stir the eggs a final time to loosen them and then eat them right out of the dish or transfer them to a serving plate.^{[5]
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- If you have leftover scrambled eggs, transfer them to an airtight container and refrigerate them for up to 3 to 4 days.

Method 2

Method 2 of 2:

Trying Variations

1
Stir cheese into the eggs for a creamy texture. Stop the microwave about 1 minute before the eggs are finished cooking. Then, stir in a handful of shredded or crumbled cheese. You can use your favorite cheese or try cheddar, parmesan, feta, or goat cheese.^{[6]
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- If you forget to add cheese to the eggs, you can always scatter shredded cheese over the cooked eggs before you eat them. To melt the cheese, microwave the eggs for an extra 5 to 10 seconds.
- For an extra-creamy texture, stir a few spoonfuls of cream cheese or cottage cheese into the eggs before you microwave them.
2
Add cooked meat if you'd like an extra savory flavor. Since the eggs cook so quickly in the microwave, you'll need to stir in meat that's already fully cooked. For example, stir a small handful of chopped bacon, ham, sausage, or chorizo into the eggs about 30 seconds before they're finished microwaving.^{[7]
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- To add a slightly smoky flavor, mix in flaked smoked salmon or trout.
Tip: You can buy precooked bacon or cook it in the microwave before you make the scrambled eggs.
3
Create a quick egg sandwich to make a complete meal. Spoon the scrambled eggs onto toast and top them with sliced bacon, tomato, or avocado. Then, spread a little mayonnaise on the toast before assembling the sandwich.^{[8]
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- You can also use toasted English muffins or bagels.
- If you made the scrambled eggs in a mug, just turn the mug upside down to turn the scrambled eggs directly onto the bread.
4
Make a quick breakfast hash in the microwave. Put about 1 cup (210 g) of frozen hash browns into your dish and microwave them for 1 to 1 1/2 minutes. Then, crack in 2 eggs and beat them with a fork before you microwave the hash. Heat the mixture for 1 1/2 to 2 more minutes or until the eggs are cooked.
- Remember to stop and stir the hash every 30 seconds so the eggs scramble.
- You can add any chopped vegetables you like instead of hash browns. For example, add diced red pepper or onion.
5
Top the eggs with fresh herbs to brighten their flavor. Mince your favorite fresh herbs and sprinkle them over the cooked scrambled eggs just before you eat them.^{[9]
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Research source} Try using light, leafy herbs like basil, tarragon, and parsley.
- If you don't have access to fresh herbs, sprinkle dried herbs into the eggs before you microwave them.
- You could also stir a little pesto into the cooked eggs but it can turn them slightly green.
6
Serve the scrambled eggs with salsa or your favorite sauce. If you don't have time to add things to the eggs before you cook them, you can still season them before eating. Try squirting a little hot sauce, ketchup, or soy sauce over the eggs, for instance. You could also spoon fresh salsa or pico de gallo onto them.^{[10]
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- For a quick seasoning, sprinkle a little spice blend, such as za'atar or garam masala, over the eggs.
- If you'd like to give your eggs some umami flavor, serve them with kimchi, furikake, or sriracha.

Community Q&A

Question

Can I put cheese in the eggs if I am cooking them in the microwave?

Community Answer

Yes, you can add cheese to them.
Question

Is making scrambled eggs in a microwave safe and healthy?

Community Answer

Using microwaves to cook eggs is safe and won't cause any health issues as long as you follow the instructions here.
Question

Will these scrambled eggs taste the same as ones made on a stove top?

Community Answer

The taste is probably the same, but you will notice a distinct difference in the texture. When you cook in a pan, the coagulating egg is broken into fragments as you are stirring, making it lighter. You obviously can't do this in a microwave, so you run the risk of it setting into an amorphous lump, more like an omelet. Both are just as good to eat, though.