Fluffy Microwave Scrambled Eggs

Name: Fluffy Microwave Scrambled Eggs
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 1 serving
Ingredients: 1 teaspoon butter; 3 large eggs; 1 tablespoon whole milk; Pinch sea salt; Pinch black pepper; ¼ cup cheddar cheese

User Reviews

5.0

96 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
7 mins
Servings
1 serving
Calories
372 kcal
Course
Breakfast
Cuisine
American

Fluffy Microwave Scrambled Eggs

Winston Campbell

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Fluffy and delicious, these microwave scrambled eggs are ready fast – and there's no skillet to wash afterward!

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Ingredients

Servings

1 teaspoon butter
3 large eggs
1 tablespoon whole milk or heavy cream
Pinch sea salt
Pinch black pepper
¼ cup cheddar cheese sharp, shredded, optional but good

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Instructions

In a small microwave-safe bowl, microwave the butter until melted, for about 30 seconds. Brush it all over the bowl.
Break the eggs into the bowl. Add the milk, salt, and pepper.
Whisk to combine.
Microwave the eggs, uncovered, for 45 seconds.
Gently stir the eggs with a fork, then stir in the cheese, if using.
Microwave until fluffy and set but not completely dry, about 45 more seconds. Serve immediately.

Notes

You lose some amount of control when using the microwave. Cooking on the stove lets you cook low and slow, ensuring fluffy and moist eggs. Microwave eggs can end up too dry if you're not careful. So it's best to slightly undercook them than to overcook them. Remember, you leave them in a hot mug or bowl after they're done cooking; they will continue to cook after you remove them from the microwave. You can always add 10 more seconds in the microwave if they are too moist for your liking.
Even if you don't add cheese, I recommend stirring the eggs after the first 45 seconds. It helps them cook more evenly.
This recipe was written for the average microwave wattage, around 1,000. If your microwave's wattage differs, experiment with how long to cook the eggs and at what power level.
If the eggs are fully cooked, you can keep the leftovers in an airtight container in the fridge for up to 4 days. Reheat them gently, covered, in the microwave at 50% power. I don't recommend freezing these eggs.