Make Easy Scrambled Eggs In The Microwave

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I was never much of a fan of making scrambled eggs until I learnt how to do it in a microwave, which I find more reliable and less messy for cleanup. Since then, it’s been a long-standing kitchen staple. Here’s how I do it.

The following two-egg recipe produces a nice quantity of food for two slices of toast. You can work the recipe with much bigger quantities, but you’ll need to increase the cooking time (work in one-minute increments and check frequently — you can always do more, but it’s impossible to undo overcooking).

  • Place 2 eggs and 60 mls of milk (plus salt and pepper if you like) in a tall-ish microwave-proof jug or cooking utensil. Whip together with a fork until combined.
  • Cover the dish. (I use a saucer; cling film is fine, but I find the saucer is less hassle to add and remove and means I’m not needlessly consuming cling film.)
  • Microwave for 60 seconds. Remove the cover and stir.
  • Re-cover and microwave for a further 60 seconds. Break up the now-fully-cooked egg with a fork, and you’re done.

Obviously you can add extra ingredients such as herbs, and you can start the process by melting a little butter or margarine in the bowl before adding the egg and milk if you like for extra flavouring.

What tactics do you use for ideal scrambled eggs in a microwave? Whip up a frenzy in the comments if you wish, and check out our previous posts on perfecting poached eggs and boiled eggs as well.


  • I’ve read a couple of times that adding salt before cooking your scrambled eggs is actually bad for them and will ruin the fluffiness.

    Also, I make awesome, fluffy, microwave scrambled eggs all the time and have never needed any cover on the container.

      • Salt removes too much moisture from the eggs if you add it pre-cooking. For poaching its a decent idea, certainly better than vinegar. But for scrambled eggs its bad news unless you like dried out eggs.

        Microwave poaching of an egg is an art. Since you should never look into a microwave (ocular damage – Its been proven folks, lots of studies in lots of countries) you need to know, to the second, how long it takes your microwave to cook it right. The amount of water, the number of eggs, the bowl and cover and the microwave are all variables. If you get it right its nice, but have plenty of eggs nearby.

  • There is the suggestion/theory that you shouldn’t add salt to eggs at the start of microwaving as it can toughen them. Not sure how true it is, but either way I always add the salt at the end.

    Also, make sure you do add some butter or good oil (eg olive), this not only makes them taste better but is a good backup in case you get the timing a bit off and cook the eggs too dry.

    Definitely do not add margarine to scrambled eggs. That stuff is plastic enough without further microzapping its already dubious composition. Besides Lifehacker needs smart readers and margarine apparently isn’t going to promote that:

  • My usual microwave approach has been 2 eggs, a bit of milk, some salt and pepper, whisk together straight in the bowl, 30 seconds, stir, 30 seconds, stir, repeat until tasty.

    Very handy when stumbling home at 2am.

  • Best method for perfect poached eggs!

    Get a large heavy based pot and fill it with water. Get the water boiling and season it well with white wine vinegar. The vinegar helps to strengthen the albumin in the egg white, which will make it hold together, and give a nice rounded shape.

    Then, using fresh eggs (which is important, as fresh eggs will have the white clinging to the yolk quite strongly), crack them into a shallow cup to make sure they aren’t broken. Then use a slotted spoon to spin the boiling water into a sort of a whirlpool/vortex/worm hole in the space time continuum.

    Once the water is spinning quite fast, drop the egg from the cup into the centre of the whirlpool, where it will spin around and hopefully coat the yolk all around in a nice little ball of the egg white as it hardens. You can do a couple of eggs at a time if you’re feeling adventurous, but I normally stick to one to make sure i’m not going to mash one up while I’m spinning the water again.

    This method needs only a minute or two in the boiling water for the egg to be ready, with the yolk still at a nice thick but runny consistency (which is exactly how I like it), having been sheilded from the heat by the egg white.

    • Thom: Your method for poaching eggs works well when you have a small number of eggs to poach, but once you start poaching more than a couple at a time it gets problematic as all the swirling makes them bump into each other.

      Instead of swirling the water, I now dip the cup into the water, letting a little bit of hot water enter into the cup. I then let the cup sit in the water for a few seconds and then gently drop the egg into the water. Those few seconds in the cup allows the outside of the egg to set and it won’t break apart when you drop it in.

      Using this method I can easily poach 8 or more eggs in a large pan (e.g., frying pan).

  • I tried using the microwave to scramble eggs -I like my eggs very well done- but at the end , as I was serving up, there was all this liquid on the plate. What could this be? Did I add too much milk?

  • I wanted scambled eggs this morning, looked on the net and this is the site I picked. I followed the recipe as given by Angus but used 6 eggs and about 100 mls milk, salt (not much), black pepper and freshly chopped parsley. Covered with a plate (stops moisture evaporating) used the cooking times as a guide and the eggs are great. Light, fluffy and tasty. Husband and kids enjoyed them also. Thanks Angus.

    • Thanks Angus – your method truly does work! I’ve just managed to scramble 4 eggs-with-milk successfully. Cooked them in a microwave oven for 4 minutes (stopping to stir and check after the first 2 minutes, as you suggest) using the cheap microwavable plastic bowl I use for making rice in the microwave (that’s another story in itself). I didn’t cover the bowl while cooking, but did so after, for about a minute or two, leaving the eggs to stand and set. They came out just right. Added salt and pepper to taste. All in all, a nice meal for two.

      For anyone else reading this, Angus’s method is even more flexible than you might think, you don’t have to measure out the milk precisely – just do it “by eye” – and you don’t have to cover the bowl while cooking.

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