Fluffy Microwave Scrambled Eggs
User Reviews
5
Fluffy Microwave Scrambled Eggs
Description
This recipe starts by whisking 4 eggs with milk, butter, salt, and black pepper to combine flavors evenly. Placing the mixture in the microwave, it cooks in 30-second bursts, with stirring in between to prevent overcooking and help achieve soft curds. The final step is folding in grated cheddar cheese and cooking for another short interval, which melts the cheese into the eggs and adds richness.
The result is softly cooked scrambled eggs that are fluffy and tender without being rubbery. The use of butter and cheese enriches the flavor and texture. The microwave cooking method is convenient for quick breakfasts or small servings with minimal utensils or stovetop use.
For best results, use fresh eggs at room temperature and grate your own cheese rather than pre-packaged shredded for better melting. Adjust salt generously for flavor, as eggs can be bland otherwise. A lighter version can be made by substituting some whole eggs with just egg whites.
Ingredients
- 4 egg
- 60 ml milk semi-skimmed
- 5 g butter
- 10 g cheddar cheese grated
- 1 pinch sea salt
- 1 pinch black pepper
Instructions
- Put 4 Eggs in a bowl and whisk well.
- Add 60 ml Semi-skimmed milk, 5 g Butter and 1 pinch Sea salt and ground black pepper and whisk again.
- Put the bowl in the microwave and cook on high for 30 seconds.
- Whisk again and put back in for 30 more seconds. Repeat by whisking again, and microwaving for another 30 seconds.
- Stir 10 g Cheddar cheese in and in for another 30-60 seconds, depending on how you like your eggs cooked.
Notes
- Allow eggs to come to room temperature before microwaving to ensure even cooking.
- Check egg freshness by submerging in water; fresh eggs sink, older eggs float and should be discarded.
- Grate your own cheddar cheese for better melting compared to pre-shredded cheese.
- Use a generous pinch of salt to season; eggs can taste bland without it.
- To make a lighter version, use 3 egg whites with 1 whole egg instead of 4 whole eggs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 162kcal | 8% |
| Carbohydrates | 2g | 1% |
| Protein | 13g | 26% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 340mg | 113% |
| Sodium | 188mg | 8% |
| Potassium | 169mg | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 618IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 122mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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