If you don’t have the time or inclination to get a pan out to make scrambled eggs (or only have a microwave to hand at the office), then you can do it just as easily in a microwave. In fact, if you only want to use one egg, it’s often more efficient.
Learn more about the health benefits of eggs from our nutritionist.
How to make microwave scrambled eggs
Microwaves heat ingredients differently from the direct heat of a pan, so you will get a slightly different texture – the eggs won’t be creamy and curdy like pan-made scrambled eggs. If you follow a few simple instructions you end up with eggs with a texture like a soft, broken-up omelette, but they won't be rubbery.
You can also control the shape of your scrambled eggs in a microwave, as they’ll mould to the shape of the dish you use, making them perfect for sliding into a split round muffin or pitta pocket.
The rules for non-rubbery scrambled eggs
Choose your receptacle carefully. A dish intended for microwaves will always work better – you can buy a dedicated microwave egg cooker made by OXO Good Grips. If you use a ceramic mug or bowl, they will still work, but depending on what they’re made of it may take longer to cook the eggs. Also, a microwave dish with a special lid is easier to take on and off than cling film as you cook the eggs.
Always oil or butter the dish so the eggs won’t stick.
Add a little liquid – you need ½ tbsp per egg to make sure they get an airy texture. Use milk, water or something with a little flavour such as stock or coconut milk.
Cook in 30 second bursts, forking through the eggs after each burst. Depending on the strength of your microwave and how soft you like your eggs, this should take between 30 seconds and a minute and a half. Bear in mind that they will cook for a little longer after you stir them, so wait a few seconds before deciding if they are ready.
Add more flavour by stirring in herbs at the start, cheese after the first 30 seconds or smoked salmon at the end. You can also add a small knob of butter at the end if you like.
Microwave scrambled eggs
Butter or oil for the dish
1 tbsp milk (optional)
- Oil or butter the dish you are planning on using, crack in the eggs and season. Add the milk (or water if you prefer) and whisk lightly.
- Microwave on high (800W or above) for 30 secs and then fork through the eggs, if they are done enough then stop cooking. If not, give them further 30-second bursts, forking between each cooking time until they are ready. Fork through at the end to break them up.
Five fabulous scrambled egg recipes
Make these spiced scrambled eggs for a breakfast with added oomph, served with chapatis.
Turmeric scrambled eggs
Spinach, turmeric and coconut make this recipe an quick alternative for lunch or supper.
Cheesy scrambled egg croissants
Stuffing the eggs into croissants makes a substantial breakfast or brunch.
Superfood scrambled eggs
Smoked salmon and a sprinkle of pumpkin seeds make these scrambled eggs a smart Sunday option.
Scrambled eggs & feta hash
Low carbs and high protein eggs from Joe Wicks to start your day well. Try this flavoursome recipe as a hearty breakfast for one.
Find more eggy inspiration...
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