Quick Meals
Microwave Scrambled Eggs
easy3 min totalPrep: 1mCook: 2mServes: 1
Microwave scrambled eggs have a reputation for being unpleasant. Done correctly, they're not. The key is low power, short intervals, and stopping early. This produces soft, creamy eggs in 90 seconds with one mug and no pan to clean.
Ingredients
- 3 large eggs
- 1 tbsp milk
- Salt and black pepper
- Optional: 30g diced ham or cheese
Method
- Crack the eggs into a large microwave-safe mug. Add the milk, salt, and pepper.
- Whisk together with a fork.
- Microwave on 70% power for 45 seconds.
- Remove, stir with a fork, scraping the cooked edges toward the centre.
- Microwave again for 30 seconds at 70% power.
- Remove, stir again. If the eggs are still very liquid, microwave for a final 15 seconds.
- The eggs should be soft and just set with no rubbery texture.
- Add ham or cheese in the last 15-second blast if using.
Pro Tip
The power level matters — full power microwaves eggs too aggressively and creates a rubbery texture. 70% power and multiple short intervals give you control. Stop when the eggs look slightly underdone; they continue cooking in the mug for 30 seconds.
Nutrition Notes
Three eggs in under 2 minutes gives 24g of complete protein with all essential amino acids. This is the minimum viable breakfast — when there genuinely isn't time for anything else, this keeps you on track.
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