Quick and easy microwave scrambled eggs turn out light and fluffy every time and take three minutes to make. If you have two minutes, you can keep your body full of delicious, power-packed protein.
We love these scrambled eggs. They are so easy to make that even your teen can master them, and you will have peace of mind knowing that they had a nutritious breakfast.
If your family is like mine, egg recipes are hot commodities. They are always appreciated, and they leave my family satisfied for hours. If you liked this recipe, try hashbrown breakfast casserole, breakfast pizza, and ham and cheese quiche, if you like this recipe.
How to Make Scrambled Eggs in the Microwave
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
First, whisk together the eggs and a little bit of cool water. While doing that, melt a tablespoon of butter in a microwave-safe bowl. Add the eggs to the bowl and microwave at 50% power for 20-second increments, stirring with a fork between each increment. Cook just until set.
Tips for Success
- Do not overcook the eggs. Cook for short intervals at reduced power to avoid rubbery, dense eggs.
- Resist the urge to substitute milk or cream for the water. Water makes the eggs fluffier and lighter by creating steam.
- As with most egg dishes, these scrambled eggs are best enjoyed promptly.
Serving Suggestions
Serve with oven-baked bacon, pan-fried potatoes, or fruit salad. Muffins and sweet breads are always a delicious choice. My favorites are carrot cake muffins, applesauce muffins, and strawberry bread.
More Egg Recipes
Microwave Scrambled Eggs
Ingredients
- 2 large eggs
- 1 tablespoon cold water
- 1 tablespoon butter
- salt and freshly ground black pepper to taste
Instructions
- Whisk the eggs and water in a small bowl.
- Melt the butter in a microwave-safe bowl. Add the eggs to the bowl and microwave at 50% power for 20-second increments, stirring with a fork between each increment. Cook just until set.
- Season with salt the pepper to taste.
Notes
- Do not overcook the eggs. Cook for short intervals at reduced power to avoid rubbery, dense eggs.
- Resist the urge to substitute milk or cream for the water. Water makes the eggs fluffier and lighter by creating steam.
- As with most egg dishes, these scrambled eggs are best enjoyed promptly
Rose
I didn’t know you could scramble eggs in the microwave until now. Anything that gets breakfast on a plate quickly (on school days) is appreciated. Thanks for the recipe.
Renata Feyen
That sounds so easy, and no need to get a pan dirty. Never tried this, but most definitely will
Beth Pierce
Thanks, Renata! Enjoy!
Emily
I’ve never tried to make scrambled eggs in the microwave before, but it worked out great. Thanks for the advice. It was spot on.
Beth Pierce
My pleasure, Emily!
Cara
This is a gamechanger for quick and easy breakfasts! I’ve been aiming to get more protein in the mornings and these are easy and delicious!
Angela
These scrambled eggs were so easy to make! This is my new favorite way to make them, they turn out just perfect…YUM!!!
Beth Pierce
Thank you, Angela! I am so glad that you like them!
Catherine
I never thought scrambled eggs could be this easy! Tried this recipe this morning, and it was a total game-changer—light, fluffy, and done in no time!
joy
who would have thought of this! i was very skeptical when i read this but surprise surprise. i was surprised how well this worked. Thanks for sharing.
Beth Pierce
My pleasure, Joy!
Sonia
I loved the tip about using water instead of milk. I’ve always used milk before, but the steam trick makes so much sense now. And cooking in short intervals at reduced power is genius—I think that’s where I went wrong in the past when my eggs turned out rubbery.
Beth Pierce
They are easy and delicious!
Bedabrata
Thanks so much. I tried this recipe. and it was a breeze. Saved so much time and effort. It is a no fail magic!
Beth Pierce
I agree 100%