Description
A fast and easy microwave scrambled eggs recipe that yields creamy, fluffy eggs in just 2 minutes, perfect for busy mornings or quick breakfasts.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons (30 ml) milk (whole, skim, or plant-based)
- Pinch of salt
- Pinch of black pepper (optional)
- 1 teaspoon butter or olive oil (optional)
- 1 teaspoon fresh herbs (chopped chives or parsley, optional)
Instructions
- Crack 2 large eggs into a microwave-safe bowl.
- Add 2 tablespoons (30 ml) of milk.
- Sprinkle a pinch of salt and optional black pepper.
- Beat the eggs vigorously with a fork or whisk until smooth and slightly frothy (about 30 seconds).
- Place the bowl uncovered in the microwave and cook on high power for 45 seconds.
- Remove the bowl carefully and stir gently with a fork to break up cooked clumps.
- Return the bowl to the microwave and cook for another 30-45 seconds, watching closely to avoid overcooking.
- Take the bowl out and give the eggs a final gentle stir; they should be softly set but moist.
- Optional: Stir in a teaspoon of butter or chopped herbs for extra richness and flavor.
- Serve immediately.
Notes
Use short cooking intervals and stir between to avoid rubbery eggs. Use a sturdy microwave-safe bowl like Pyrex. For dairy-free, substitute milk with almond or oat milk. Eggs continue cooking after microwaving due to residual heat, so remove when slightly underdone.
- Prep Time: 2 minutes
- Cook Time: 2 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving (2 eggs wi
- Calories: 180
- Fat: 12
- Carbohydrates: 2
- Protein: 13
Keywords: microwave scrambled eggs, quick breakfast, creamy eggs, easy eggs recipe, 2 minute breakfast, microwave eggs, fluffy scrambled eggs