How to make scrambled eggs in the microwave

Make our quick recipe for microwave scrambled eggs for a filling dish that needs no effort. Try our tasty additions for a hearty meal you can make in minutes.

Scrambled eggs on toast with tomatoes and spinach

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.

Make sure you’re using top kitchen kit with our pick of the best microwaves, tried and tested. Check out our scrambled egg recipe collection for foolproof breakfasts and brunches. 

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
Serves 1

Butter or oil for the dish
2 eggs
1 tbsp milk (optional)

  1. 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.
  2. 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

Akoori

Chapatis and scrambled eggs with vegetables on plate
Make these spiced scrambled eggs for a breakfast with added oomph, served with chapatis.
 

Turmeric scrambled eggs

Turmeric scrambled eggs with spinach on plate
Spinach, turmeric and coconut make this recipe an quick alternative for lunch or supper.
 

Cheesy scrambled egg croissants

Croissants with scrambled eggs
Stuffing the eggs into croissants makes a substantial breakfast or brunch. 
 

Superfood scrambled eggs

Scrambled eggs with salmon and seeds on plate
Smoked salmon and a sprinkle of pumpkin seeds make these scrambled eggs a smart Sunday option.
 

Scrambled eggs & feta hash

Scrambled eggs with tomatoes and spinach
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...

The ultimate guide to eggs
How to make scrambled eggs
How to fry an egg

What's your favourite way to enjoy scrambled eggs? Leave a comment below...

 

 

 

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.