Microwave Scrambled Eggs are light and fluffy eggs that make for a quick and easy breakfast to start your day! Did you know that the microwave makes irresistibly fluffy scrambled eggs that are ready in the blink of an eye? It’s true, just try this super easy recipe and you’ll thank me later!
This recipe is easily adjusted for eggs for 1 person as well. And, you can make it with milk or with no milk and they turn out fluffy and light every time.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Can you cook eggs in the microwave?
Absolutely you can cook eggs in the microwave! It’s super quick and easy and the eggs are nice and fluffy. This shortcut recipe will help you out!
Why do people cook eggs in the microwave?
Well, this answer is easy for me. I’m without a kitchen right now due to our house being remodeled. So, I have this little makeshift kitchen with a microwave and a few other appliances but very little space.
Microwave eggs are a great dorm room hack as well.
And they’re an easy alternative to cooking on the stove, so your kids might even be able to do this for themselves.
There’s also less cleanup, as there’s no dirty pan, and you can eat them from the bowl you made them in.
Are Microwaved Eggs Healthy?
Microwaved eggs are just as healthy as other cooking methods. And, they may even be healthier because there’s no need for oil in the microwave.
Do microwave scrambled eggs taste different?
I don’t find that they taste too different than stove top eggs. Though there is a slight flavor difference because I cook my eggs in oil or butter on the stove top. Where I really notice the difference is in the time it takes to cook the eggs – the microwave is so much faster!
The other thing you’ll notice is just how long the microwave eggs stay hot. Be careful you don’t burn yourself when they come out.
How do you microwave eggs without them sticking?
Some recipes will tell you that you have to spray the dish with non-stick cooking spray before cooking. I respectfully disagree. You don’t need cooking spray.
The milk helps keep the eggs soft, and as long as you don’t overcook the eggs, there shouldn’t be too much stuck to the sides of the dish.
Just make sure your dish is big enough because the eggs will puff up significantly while they cook.
How to cook
There are lots of ways to cook eggs in the microwave, but this method for cooking them in the microwave is my favorite. And, I’ve been cooking a lot of eggs in the microwave lately because I’m still without a kitchen due to the house remodel.
This recipe was written with my microwave which has a wattage of 950. The recipe should work in just about any wattage, but you may want to experiment with how long to cook the eggs and at what power level. Increase cooking time slightly for lower wattage ovens, and decrease for higher wattage. Start with the shortest time and increase in 10 second intervals. Note the time that works best for your microwave oven.
The full printable recipe ingredients and instructions are available in the recipe card at the bottom of the post. You can find important tips and tricks in the post.
First let’s talk about the microwave safe bowl
I love these glass Pyrex measuring cups for cooking the eggs. Remember I said that the dish has to be large enough to accommodate the expanding eggs? These measuring cups fit that bill!
When I do 2 eggs at a time, I cook them in a 2-cup measuring cup. This would be for 1 person.
And when I cook 4 eggs, I cook them in a 4-cup measuring cup.
Let’s get cooking
I’ve developed this recipe using large eggs.
Crack the eggs into the microwave-safe bowl, add the milk or water. Then mix well, so there are no big streaks of white or yellow. The better mixed you make the eggs the less likely they are to explode all over the inside of the microwave.
I prefer to add salt the eggs after they’re cooked. That way people can add how much or how little salt they like. But if you want to salt the eggs go with 1/8 teaspoon for 4 eggs, or to taste.
The eggs need some liquid when they cook, otherwise they turn out hard and rubbery.
The good news here is that milk or water will work. So, you can make microwave scrambled eggs with no milk or scrambled eggs in microwave with milk!
And you can use any kind of milk you want, from heavy cream to fat free milk. Which makes these are great way to use leftover cream if you have any.
How long to microwave eggs
Every microwave is different, and even different batches of eggs will cook differently on different days. The cooking process might take anywhere from 1 minute to a couple of minutes.
Cover the cooking dish. I like to do this with a plate.
Place the dish off-center. Food positioned at the center of the microwave turntable doesn’t move relative to the power; food placed off-center will pass through heavier and lighter regions of microwave radiation for more even cooking.
Cook the eggs in the microwave on high for about 30 seconds, remove and beat well, then return to the microwave for another 30 seconds, covered. Repeat until eggs are fully cooked and scrambled.
Be sure to microwave in 30 to 60 second intervals and to beat the eggs between every interval. And be sure to cover the dish each time you cook it. This way, the eggs will scramble evenly and won’t be overcooked. They also won’t explode all over.
The constant stirring solves the rubbery eggs problem you normally get from microwaving
At the end, when the eggs are almost done cooking, you may way to cook for 10 to 20 seconds at a time to lightly finish cooking.
If the eggs look just slightly too moist still, but not enough to microwave again, you can leave the cooked eggs, covered, on the counter, and let the residual heat finish cooking. This is a little finesse at the end that you might want to play around with.
You can make the eggs as moist or dry as you like.
When the eggs are done, and ready to eat, they are super hot. Be careful you don’t burn yourself.
If you find the eggs are overcooked or tough, just undercook them slightly and allow for standing time to complete the cooking process.
Also, make sure that you added the liquid. There have been a few times I made them without any liquid and they are just noticeably tougher.
Microwaves vary in power and wattage, and cooking times will vary. You can increase time slightly for lower wattage, and decrease for higher wattage. Start with the shortest time and increase in 10 second intervals.
There are so many ways to gussy up your morning eggs. Here are some ideas.
These eggs make the best breakfast sandwiches! Top with a slice of cheese and place between two toasted and buttered English muffins. You can even add a slice or two of bacon or a sausage patty.
Add in a small amount of butter for a little richness.
Microwave scrambled eggs with cheese. Toss some shredded cheese into the raw eggs and let it cook into the eggs. Then, of course, top the eggs with more shredded cheese for serving. Try different cheeses from cheddar to gouda.
Make a veggie omelet by adding diced bell pepper, shredded carrot, onion, or spinach leaves. I also like to add a couple of spoonfuls of salsa to the eggs while they cook.
Add more herbs and spices. Seasonings such as garlic powder, onion powder, red pepper flakes, basil, rosemary, oregano, or thyme can perk up your eggs.
Add in some breakfast meats if you want. Ham or bacon will make the eggs even more hearty.
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Microwave Scrambled Eggs
- 4 large eggs
- 4 tablespoons milk or water
- 1/8 teaspoon salt if desired
- Crack the eggs into the microwave-safe bowl, add the milk or water, and salt if using. Mix well, so there are no streaks of white or yellow.
- Place the bowl into the microwave, and cover (I like to use a plate to cover) and cook on high power for 30 seconds. Remove bowl, beat eggs very well, scraping down the sides of the bowl, and return to the microwave for another 30 seconds.
- Continue cooking and stirring in this pattern, stirring every 30 seconds. Stop when the eggs have the consistency you desire.
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.