Fluffy Microwave Scrambled Eggs

These light and fluffy scrambled eggs are made in the microwave for a quick and easy breakfast to start your day. Follow the technique in this easy 3-ingredient recipe for perfect results every time.

Print Recipe

Prep Time 5

Cook Time 5

Total Time 10

Course Breakfast

Cuisine American

Servings 2 people

Calories 283.2 kcal

Equipment

1 Microwave-Safe Mixing Bowl Ensure it's large enough to prevent overflow when stirring.
1 Whisk or fork For thoroughly combining ingredients.
1 Microwave Oven
1 Measuring Cups and Spoons For accurate ingredient measurements.

Ingredients

Main

4 large eggs
¼ cup milk
⅛ teaspoon salt

Instructions

Gather all ingredients. Dotdash Meredith Food Studios
Break the eggs into a microwave-proof mixing bowl. Add milk and salt; mix well. Dotdash Meredith Food Studios
Pop the bowl into the microwave and cook on high power for 30 seconds. Remove bowl, beat eggs very well, scraping down the sides of the bowl, and return to the microwave for another 30 seconds. Dotdash Meredith Food Studios
Repeat this pattern, stirring every 30 seconds for up to 2 ½ minutes. Stop when eggs have the consistency you desire. Dotdash Meredith Food Studios
Serve warm and enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

Achieving truly fluffy microwave scrambled eggs hinges on consistent stirring. Do not skip or rush the stirring intervals, as this breaks up the curd and prevents overcooking in hot spots. For an even richer texture, substitute milk with cream or add a small knob of butter before microwaving. Consider adding a pinch of white pepper or a dash of your favorite hot sauce for an elevated flavor profile. If adding cheese, stir it in during the last 30-second interval to allow it to melt perfectly without becoming stringy. Keep an eye on the eggs, as microwave power can vary; stop cooking immediately once your desired consistency is achieved to avoid rubbery eggs.