Microwave Scrambled Eggs
User Reviews
5
Microwave Scrambled Eggs
Description
This recipe shows how to make scrambled eggs in the microwave by combining beaten eggs and milk in a lightly greased mug, seasoning with salt and pepper. Short bursts of microwaving with stirring ensure gentle cooking and prevent overcooking, allowing the eggs to finish firm yet tender.
The texture is moist and soft compared to stovetop scrambled eggs, making it a practical technique for a minimal cleanup morning meal or snack. The approach also encourages breaking the yolks before cooking to achieve even cooking and prevent bursting.
Optionally, the microwave eggs can be incorporated into a bagel breakfast sandwich layered with cooked bacon, cheese, tomato, avocado, and spinach for a more complete meal. Adjusting the number of eggs and cooking times can accommodate different serving sizes and preferences.
Ingredients
- 2 egg large
- 1 Tbsp milk
- salt to taste
- black pepper to taste
Instructions
- Spray a 10 - 12 oz. coffee mug with cooking spray or grease with butter.
- Add eggs and milk to mug, season with salt and pepper and stir with a fork until well blended (be sure to break yolk or it can burst).
- Microwave mixture on high for 40 seconds then stir edges inward. Microwave again for 20 seconds, stir again. Continue to microwave in 10 - 20 second intervals until just barely cooked through.
- Serve warm.
Notes
- When making a breakfast sandwich, prepare bacon in the microwave with paper towels to reduce mess and cook thoroughly.
- Toast the bagel separately and butter after toasting if desired for added flavor.
- Cooking fewer eggs requires slightly reduced microwave times to avoid overcooking.
- For a lighter option, omit bacon and use bagel thins instead of regular bagels.
User Reviews
Overall Rating
5
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