Make fluffy Scrambled Eggs in the Microwave and have them ready on a plate in under 3 minutes. It’s a protein-packed delicacy perfect for breakfast, lunch and dinner!
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Do you know how microwaves work? For the longest time, all I knew was that I pushed buttons and the food came out hot but WHY it came out hot was beyond me. I learned the science of microwaves when I learned this recipe for scrambled eggs. They’re the perfect food to cook in the microwave because they are 74% water. Why is that important? Well, a microwave cooks food by causing the water molecules in food to vibrate, which causes heat and steam. Voila… microwaved scrambled eggs!
You’ll love this recipe because it’s EVEN more convenient than cooking the eggs on the stove, yet they come out just as delicious and fluffy as you like. It’s ideal for breakfast when your mind’s a bit, well, scrambled. It’s similar to other simple egg recipes like my Air Fryer Hard-Boiled Eggs or Easy Over-Medium Eggs but for those who prefer their eggs done a different way. Give it a try and kick your day off with a meal that serves up maximum taste but requires minimal effort.
Are Scrambled Eggs Healthy?
Eggs are such a great food—they’re delicious, easy to prepare, and yes, very good for you. Their greatest feature is the protein they pack in each one and ideal for vegetarians who require an alternate protein source to meat. To comply with a paleo diet, keto diet, or dairy-free diet, replace the milk with a nut milk (e.g., almond or coconut).
do eggs have a bad reputation?
They used to, but that’s because, back in the 1950s and ’60s, it was believed their high levels of dietary cholesterol led to heart disease. Then science came to the rescue, and revealed that dietary cholesterol has less of an impact on blood cholesterol than once thought. In fact, eggs aren’t really tied to heart disease at all. That’s not to say you can gobble as many of them as you like; the American Heart Association recommends a limit of seven a week as part of a healthy diet.
INGREDIENTS
- 4 eggs
- 4 tbsp milk
- pinch of sea salt and black pepper
- spring onions, chopped
INSTRUCTIONS
Whisk
Spray a microwave-safe container with vegetable oil. Whisk eggs, milk, salt, and pepper in a bowl and pour into the prepared container.
Cook
Microwave the eggs on HIGH for 1 minute, stirring every 15 seconds during cooking.
Garnish
Transfer the scrambled eggs to a plate and garnish with chopped spring onions.
DEVOUR!
Tips & Tricks to Making Perfect Scrambled Eggs
- Instead of using vegetable oil, you can melt a small pat of butter in the bowl before adding the other ingredients.
- Whisk the eggs until the whites and yolks of the eggs are fully combined.
- For a creamier texture, replace the milk with half ‘n’ half or cream.
- Don’t be alarmed if the center of the eggs is still watery when you take it out of the microwave. Give it a stir; the heat from the curds will finish off the liquid.
- Alternatively, if you fear you’ve overcooked the egg, add a dollop of crème fraiche or mayo to cool them off and prevent them from continuing to cook and drying out.
- Use a round dish or bowl to ensure even cooking and avoid corners that are overdone.
- Set a lid or paper towel loosely over the bowl to prevent splattering. Don’t seal the lid; otherwise you run the risk of steam building up and bursting.
FAQs
It all depends on the size of the egg but typically, you’re consuming 144 calories in a two-egg serving. (This includes the other ingredients.)
Nope. It’s similar to boiling or poaching in that regard. The protein, vitamins, and minerals all stack up well to cooking so no loss of the good stuff.
You’ve lots of options: garlic powder, dried herbs, paprika, and/or cayenne pepper will take those eggs up a notch.
I like to scatter herbs, cheese, salsa, or avocado over my eggs, though it depends on what else I plan on eating with them. If you want cheese, grate some up and add it for the last 15–20 seconds of cooking.
Your typical 10–12 oz. coffee mug will do fine.
Serving Suggestions
Eggs can be served for breakfast, lunch, or dinner, so you have a lot of options here. Too many, in fact, which is why I’ll stick to some of my favorite morning accompaniments, like my Cottage Cheese Pancakes, which come out just as fluffy as the eggs! Or if you need something to wash the eggs down with, look no further than my Peanut Butter Chocolate Protein Smoothie. For a delicious side, try my golden, crispy Breakfast Potatoes. Or a simple piece of toast with a bit of butter always works!
how to store your microwaved scrambled eggs
Let the eggs cool completely then store them in an airtight container (a mason jar will do). They should last for up to 4 days. When you’re ready to dine once more, put them back in the microwave and cook on MED-LOW until they’ve reached the desired temperature. If they seem dry, add a bit of cream beforehand.
Ingredients
- 4 eggs
- 4 tbsp milk
- pinch of sea salt and black pepper
- spring onions chopped
Instructions
- Spray a microwave-safe container with vegetable oil. Whisk eggs, milk, salt, and pepper in a bowl and pour into the prepared container.
- Microwave the eggs on HIGH for 1 minute, stirring every 15 seconds during cooking.
- Transfer the scrambled eggs to a plate and garnish with chopped spring onions. Enjoy!
Tips & Notes:
- For a creamier texture, replace the milk with half ‘n’ half or cream.
- Don’t be alarmed if the center of the eggs is still watery when you take it out of the microwave. Give it a stir; the heat from the curds will finish off the liquid.
- Alternatively, if you fear you’ve overcooked the egg, add a dollop of creme fraiche or mayo to cool them off and prevent them from continuing to cook and drying out.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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