Microwave Scrambled Eggs Recipe
"Eggs are such a great blank canvas," recipe developer Susan Olayinka notes. And she's absolutely right. Even putting aside all the ways to prepare them, like poaching, hard-boiled, soft-boiled, sunny-side up, and over easy, eggs go well with a wide variety of foods. You can add them to grilled chicken recipes, roast beef recipes, or pork dishes. Or you can go all vegetable and mix in bell peppers, red onions, spinach, or kale. Or just enjoy scrambled eggs all by themselves, no accompaniment needed.
So, it's not a surprise that Olayinka has a fool proof recipe that not only makes scrambled eggs easily in the microwave, but also makes them fluffy and delicious every time. You can use this method for eggs that are either intended to be center stage or meant to combine with other foods for a delightfully versatile meal. And with just four ingredients, one minute of prep, and three minutes cook time, it's never been faster or easier to enjoy this classic egg dish.
Gather your ingredients
To make your microwave scrambled eggs you'll need butter, salt, pepper, and, of course, eggs.
Olayinka also has a couple of optional ingredients you may want to try. If you like a little extra garnish on your eggs, she recommends chives. And for some carbs to pair with the natural protein found in eggs, she suggests two slices of sourdough bread.
Of course, you can go a wild as you want with your scrambled eggs and add everything from a traditional side of bacon to a dash of spicy sriracha. But understanding the basics of this recipe will give you the foundation you need to make a variety of delicious dishes.
Prepare your mixing bowl
Before getting to the eggs part of your scrambled eggs, it's important to coat your glass mixing bowl with butter for two reasons. First, the butter will prevent the eggs from sticking. And second, butter gives scrambled eggs a nice texture.
But if you're cutting down on the butter in your diet, Olayinka says you can substitute it for vegetable oil, olive oil, or avocado oil. In addition, spreads like the kinds made from canola or olive oil will also work well in this recipe.
It's time to break a few eggs
Crack three eggs into the mixing bowl then add the salt and black pepper. Mix your ingredients until they are well incorporated.
Before we move onto the microwave, let's talk about two common alterations people make to egg dishes.
For anyone who enjoys eggs whites more than regular eggs, Olayinka says, "This recipe would work using just the egg whites. I know some people who have egg white omelets for a less calorific breakfast option."
Unfortunately, Olayinka says egg substitute, would probably not work here. "But you can make a similar recipe — 'tofu scramble' — on the stove top," she said. "Crumble it, mix it with turmeric, add some salt and pepper, and voila, very simple."
Heat and whisk your eggs
One of the most important things to remember about making scrambled eggs in the microwave is they needed to be cooked gradually rather than all at once. So, you'll want to heat the scrambled eggs for one minute then take them out and whisk them with a manual whisk for 10 seconds. Repeat this step a second time, and then heat the scrambled eggs again a third time for one minute. When you remove them this third and final time from the microwave, stir them with a wooden or silicone spoon.
Garnish (if you want)
Once you've heated your scrambled eggs for a third time, they should be ready to enjoy. Transfer them to a serving dish, top with optional chopped chives, and serve with optional sourdough bread.
In addition to breakfast, Olayinka says microwave scrambled eggs can be great after exercising since they're "packed with protein." And don't forget, this recipe can also be incorporated as part of a hearty brunch or even lunch, especially if you get creative with sides and toppings.
Final pro tip
If you want to add vegetables to your microwave scrambled eggs, Olayinka recommends cooking the vegetables on the stovetop, then transferring them to the eggs. Another option is cutting the vegetables into very small pieces, so they will cook quickly.
Remember, whether you want to add onions, broccoli, or even potatoes (a la hash browns) to your eggs, how you cook your vegetables makes a big difference when it comes to your final dish.
- 1 tablespoon butter
- 3 eggs
- ⅛ teaspoon salt
- ⅛ teaspoon black pepper
- 1 tablespoon chives
- 2 sourdough bread slices
- Coat a glass mixing bowl with butter.
- Crack three eggs into the mixing bowl.
- Add salt and black pepper.
- Mix until well incorporated.
- Heat the scrambled eggs for one minute in the microwave then take them out and whisk with a manual whisk for 10 seconds. Repeat this step.
- Heat the scrambled eggs for a third minute, then take them out of the microwave and stir with a wooden or silicone spoon.
- Transfer the scrambled eggs to a serving dish.
- Top with optional chopped chives, and serve with optional sourdough bread.
| Calories per Serving | 144 |
| Total Fat | 11.9 g |
| Saturated Fat | 5.7 g |
| Trans Fat | 0.3 g |
| Cholesterol | 255.2 mg |
| Total Carbohydrates | 0.6 g |
| Dietary Fiber | 0.0 g |
| Total Sugars | 0.2 g |
| Sodium | 166.9 mg |
| Protein | 8.2 g |
