Once you learn how to microwave scrambled eggs, you’ll never want them any other way! My family is obsessed with how light and fluffy they are, and I love how quickly they come together!
If you crave eggs for breakfast every morning like we do, try my microwave hard boiled eggs, crustless quiche, or over hard eggs next!
Table of Contents
I try to start every morning with eggs for breakfast, but my schedule doesn’t always afford me the time to make an egg white omelette. So, I have to get creative.
That’s where my microwaved scrambled eggs come into play. They’re ready in minutes (literally), yet they’re every bit as light, fluffy, and soft as if you ordered them from your favorite diner (trust me… I am a scrambled egg snob!).
Why I love this recipe
- Convenient. They’re great if you live in college dorms or if you want to start teaching your kids how to cook for themselves safely.
- Fast. Like air fryer soft boiled eggs, this recipe is about as quick as it gets.
- Barely any clean-up. Just the mug you used to cook and eat your eggs!
- Makes a perfect sandwich. If you make your eggs in a microwave-safe mug like I did, they’re perfect for breakfast sandwiches!
Key ingredients
- Unsalted butter. Just enough to coat the bowl so the eggs don’t stick. Alternatively, I also had luck with heavy cream.
- Eggs. You definitely want to use large, room temperature eggs here, as I’ve found cold eggs tend not to cook evenly.
- Sea salt and black pepper. To taste.
- Flavor boosters. Pepper, green onion, and parmesan cheese. These are, of course, optional.
How to make scrambled eggs in the microwave
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep. Melt half of the butter and use it to grease the microwave-safe bowl. Add the eggs.
Step 2- Season. Add the salt and whisk eggs until completely smooth.
Step 3- Microwave. Microwave briefly, then stir the eggs and return to the microwave oven. Continue microwaving in 30-second intervals, stirring between each, until the eggs reach a fluffy consistency.
Step 4- Serve. Add the remaining butter and gently stir until the butter melts into the eggs. Garnish with pepper, green onion, and parmesan cheese.
Arman’s recipe tips
- Pick the right container. The eggs will expand quite a bit as they’re cooked. Plan on needing one cup of space per egg. Since this recipe uses 2 eggs, I would use a large mug or a 2-cup measuring cup.
- Adjust the power level. I wrote this recipe for the typical microwave wattage (around 1,000), but if your microwave operates at a higher wattage, lower the power level to 50 or 75%.
- Cover the bowl. To avoid making a mess, you want to lightly cover the bowl. I usually just put a small bread plate on top for good measure.
- Know when they’re done. Microwaved eggs are notoriously fickle. My rule of thumb is to only cook them until the eggs are translucent and the whites are slightly firm but still shiny.
- Sandwich your eggs between a toasted low calorie english muffin or 2-ingredient bagels for a hearty egg sandwich!
Frequently asked questions
No, I don’t recommend using my microwave scrambled egg method using just egg whites. It won’t turn out fluffy or creamy, regardless of how much butter you add.
TO REHEAT: Reheat in the microwave for 20 seconds or until warm.
Variations
Veggies. Add 1-2 tablespoons of finely minced bell pepper, spinach, or tomatoes.
Meat. Add 1-2 tablespoons of finely chopped and cooked air fryer turkey bacon or ham.
Cheese. Try cheddar cheese, feta cheese, or gruyère.
Top the eggs with fresh herbs or sliced avocado.
Don’t forget the sauce. I like a few dashes of Tobasco hot sauce, though you could also use ketchup or Sriracha.
Serving: 1servingCalories: 294kcalCarbohydrates: 1gProtein: 17gFat: 22gSodium: 568mgPotassium: 143mgSugar: 0.4gVitamin A: 1065IUCalcium: 61mgIron: 2mgNET CARBS: 1g
