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Microwave scrambled eggs on a plate with avocado and toast.
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5 from 21 votes

Fluffy Microwave Scrambled Eggs

This recipe has all the tips to get a perfectly cooked microwave scrambled eggs every time, for a quick and easy breakfast. Fool proof and minimal clean up!
Prep Time1 minute
Cook Time2 minutes
Total Time3 minutes
Diet: Gluten Free, Low Carb, Vegetarian
Allergen: Dairy, Eggs
Servings: 2 servings
Calories: 162kcal
Author: Dannii Martin

Equipment

  • Microwave

Ingredients

  • 4 Eggs
  • 60 ml Semi-skimmed milk
  • 5 g Butter
  • 10 g Cheddar cheese grated
  • 1 pinch Sea salt and ground black pepper
UK Metric Measures - US Customary Measures

Instructions

  • Put 4 Eggs in a bowl and whisk well.
  • Add 60 ml Semi-skimmed milk, 5 g Butter and 1 pinch Sea salt and ground black pepper and whisk again.
  • Put the bowl in the microwave and cook on high for 30 seconds.
  • Whisk again and put back in for 30 more seconds. Repeat by whisking again, and microwaving for another 30 seconds.
  • Stir 10 g Cheddar cheese in and in for another 30-60 seconds, depending on how you like your eggs cooked.

Notes

  • Let refrigerated eggs reach room temperature before microwaving.
  • Fresh eggs are always best. Place the egg in a bowl of water, and if it sinks, it is fresh. Floating eggs should be thrown away because they are too old.
  • If you are adding cheese, these grate your own as the pre-grated cheese doesn't melt as well.
  • Add a generous pinch of salt, as scrambled eggs are bland without it.
  • You could use 3 egg whites and 1 whole egg if you wanted to make a lighter version of this.

Nutrition

Serving: 1portion | Calories: 162kcal | Carbohydrates: 2g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 340mg | Sodium: 188mg | Potassium: 169mg | Sugar: 2g | Vitamin A: 618IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg

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