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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 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 2 people
Calories 283.2 kcal

Equipment

  • 1 Microwave-Safe Bowl Ensure it is large enough to prevent overflow when whisking.
  • 1 Whisk or fork
  • 1 Microwave Oven
  • 1 Measuring Spoons For accurate salt measurement.
  • 1 Serving Plate

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

The intermittent cooking and stirring are crucial for achieving a fluffy texture, preventing a rubbery outcome. Microwaves vary in power, so watch closely and adjust cooking times; stop when the eggs are slightly undercooked, as residual heat will finish them. For a richer flavor, whisk in a small pat of butter or a splash of heavy cream with the milk. Finish with fresh black pepper and finely chopped chives or parsley for enhanced presentation and taste.